Squid Butter & Taro Tofu Pouches

If you like squid, you'll love this fried tofu stuffed with cheesy taro and shiokara.


  • 350 grams taro
  • Aburaage deep-fried tofu
  • 60 grams squid shiokara (preserved squid guts)
  • 50 grams shredded cheese
  • 1/4 onion, minced
  • Pepper
  • 20 grams butter
  • Soy sauce
  • 1/2 stalk green onion, chopped


  1. Chop up the squid shiokara if the pieces are large.
  2. Wash the taro and cut off the ends. Microwave for 5-7 minutes at 600 watts until soft.
  3. Peel off the skin while warm. Be careful not to burn yourself.
  4. In a large bowl, combine peeled taro, squid shiokara, shredded cheese, chopped onions and pepper. Mash the potatoes along with the rest of the ingredients.
  5. Cut deep-fried tofu in two and cut open to create a pouch. Fill each pouch with taro mixture.
  6. In a heated frying pan, place tofu pouches on and cook both sides until crispy.
  7. Transfer to a plate and place butter on top while warm. Pour over just a little soy sauce and sprinkle with green onions.