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food

Stuffed Deep-Fried Tofu Pouches

Give chicken and rice an Asian-inspired spin by adding bamboo and shiitake, and serving it inside of a tofu pocket.

Ingredients

  • 3/4 cup mochi rice
  • 50 grams carrots, diced
  • 50 grams chicken, diced
  • 3 grams dried shiitake mushrooms, diced
  • 50 grams bamboo shoots, diced
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 3 deep-fried tofu pouches (Aburaage)
  • 2 stalks green onion
  • White sesame seeds
  • Seasonings:
  • 300 milliliters Japanese dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1/3 teaspoon salt

Steps

  1. Cut tofu pouches in half. In a saucepan, boil some water and place tofu pouches inside, letting them sit for a minute to remove excess oil.
  2. In a bowl, combine mochi rice, carrots, chicken, dried shiitake, bamboo shoots, soy sauce and salt and give it a quick mix.
  3. Fill tofu pouches with rice mixture and secure with toothpicks.
  4. Arrange filled tofu pouches in a saucepan along with the seasonings and cover. Simmer over low heat for 20 minutes.
  5. Serve with a sprinkling of chopped green onions and sesame seeds.