Inari, tofu pouches, with Parmigiano Reggiano - Japan
CourseMain course
TimeA few minutes
Ingredients
5 pieces of fried tofu
1 cucumber
1 1/2 cup vinegared rice for sushi
30 g of Parmigiano Reggiano
coarsely ground pepper to taste
pink peppercorns to taste
For the sauce:
1 1/2 cup of stock
2 tbsp soy sauce
2 tbsp mirin (sweet rice wine)
2 tbsp sugar
5 g of anchovies
1 tbsp sesame seeds
Preparation
Halve the fried tofu and open a "pocket". Cut the cucumber into slices, place in a colander and sprinkle with salt to lose excess moisture. In a saucepan, reduce the stock along with the soy sauce, sugar and mirin. Add the anchovies, sesame seeds, rice and squeezed cucumber, mix well. Put the rice mixture into the tofu. Complete by adding a good grinding of black pepper, Parmigiano Reggiano and pink peppercorns.
Recipe by Junko Okuntsu