Recipes
20 deep-fried tofu pockets
Broth for simmering fried tofu pockets: (A)
400cc (approximately 1 ⅔ cups) dashi soup stock*
7 tablespoons sugar
4 tablespoons soy sauce
* Click here to learn how to prepare delicious dashi stock.
Parboil the deep-fried tofu pockets to remove excess oil.
In a pot, combine all broth ingredients listed in (A) and add the drained deep-fried tofu. Simmer until the soup is absorbed and let cool.
Cooked rice: (B)
2¼ cups (approximately 450g/1lb) uncooked rice
600ml (2 ½ cups) water
1 tablespoon TREHA®
5cm square (2-inch square) dried Kombu kelp
Sweetened sushi vinegar: (C)
100cc (3 ½ fl. oz.) vinegar
3 tablespoons sugar
2 teaspoons salt
*1 tablespoon of TREHA® = about 10g
*1 teaspoon of TREHA® = about 3g
Wash and rinse rice, drain in a colander.
Dissolve TREHA®︎ in water and combine with drained rice. Place the Kombu kelp square and cook as usual.
Combine ingredients listed in (C) and mix until dissolved.
Pour the vinegar over the cooked rice when it is still hot and hold it into the rice. Use a fan to cool down the rice to obtain a glazed, shiny surface.
* Watch this video and learn how to make sushi ricen with TREHA®︎.
Sushi rice remains moist and palatable for an extended time.
Fill the deep-fried tofu pockets with sushi rice and shape them into Inari sushi.
