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Bite-Sized Shiso Meat-Stuffed Inari
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1
Combine 100ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, 2 teaspoons sugar, and 1/2 teaspoon dashi powder to make the simmering broth.
Ingredients for this step
Water
100ml
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
2 teaspoons
Dashi powder
1/2 teaspoon
0:52
~2 min
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Ingredients
1
Combine 100ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, 2 teaspoons sugar, and 1/2 teaspoon dashi powder to make the simmering broth.
Water 100ml
Soy sauce 1 tablespoon
Mirin 1 tablespoon
Sugar 2 teaspoons
Dashi powder 1/2 teaspoon
0:52
~2 min
2
Remove the stems from 10 shiso leaves and chop them finely.
1:05
~3 min
3
Put 150g ground chicken, 50g tofu, 1 1/2 tablespoons potato starch, and 1/4 teaspoon salt in a bowl, and knead until sticky while breaking up the tofu.
1:12
~5 min
4
Add the finely chopped shiso to the kneaded filling and mix together.
1:30
~2 min
5
Cut each of the 4 fried tofu pouches into 4 equal pieces and open up the cut sides.
1:41
~3 min
6
Pour boiling water over the pouches to remove excess oil, cool them in cold water, then squeeze out the water by hand.
1:50
~3 min
7
Open the mouth of each pouch and spoon the filling inside. Lightly wetting a stainless steel spoon with water makes the filling slide off easily and easier to stuff. Press down from above so it reaches the corners.
2:02
~10 min
8
Once stuffed, fold over one corner, then fold the other corner over the top, and arrange them seam side down in an oiled frying pan.
2:13
~3 min
9
Cook over medium heat until browned.
2:54
~5 min
10
When they are browned and the pouches on the bottom start to stick, mix the prepared simmering broth well since the sugar has settled, and pour it into the frying pan.
3:05
~1 min
11
Lower to medium-low heat, cover with a drop lid made of aluminum foil or similar, and cook for 10 minutes. Turn them about twice along the way so the flavor soaks in evenly throughout.
3:20
~10 min
12
When the flavor has soaked in throughout and almost all the liquid is gone, turn off the heat and arrange on a plate. Finish with a sprinkle of toasted sesame seeds if desired.
3:54
~2 min
1
Step 1
Combine 100ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, 2 teaspoons sugar, and 1/2 teaspoon dashi powder to make the simmering broth.
Water
100ml
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
2 teaspoons
Dashi powder
1/2 teaspoon
2
Step 2
Remove the stems from 10 shiso leaves and chop them finely.
Shiso leaves
10 leaves
3
Step 3
Put 150g ground chicken, 50g tofu, 1 1/2 tablespoons potato starch, and 1/4 teaspoon salt in a bowl, and knead until sticky while breaking up the tofu.
Ground chicken
150g
Tofu
50g
Potato starch
1.5 tablespoons
Salt
1/4 teaspoon
4
Step 4
Add the finely chopped shiso to the kneaded filling and mix together.
Shiso leaves
10 leaves
Ground chicken
150g
Tofu
50g
Potato starch
1.5 tablespoons
Salt
1/4 teaspoon
5
Step 5
Cut each of the 4 fried tofu pouches into 4 equal pieces and open up the cut sides.
Fried tofu pouches (aburaage)
4 sheets
6
Step 6
Pour boiling water over the pouches to remove excess oil, cool them in cold water, then squeeze out the water by hand.
Fried tofu pouches (aburaage)
4 sheets
7
Step 7
Open the mouth of each pouch and spoon the filling inside. Lightly wetting a stainless steel spoon with water makes the filling slide off easily and easier to stuff. Press down from above so it reaches the corners.
Fried tofu pouches (aburaage)
4 sheets
Shiso leaves
10 leaves
Ground chicken
150g
Tofu
50g
Potato starch
1.5 tablespoons
Salt
1/4 teaspoon
8
Step 8
Once stuffed, fold over one corner, then fold the other corner over the top, and arrange them seam side down in an oiled frying pan.
Fried tofu pouches (aburaage)
4 sheets
Vegetable oil
to taste
9
Step 9
Cook over medium heat until browned.
Fried tofu pouches (aburaage)
4 sheets
10
Step 10
When they are browned and the pouches on the bottom start to stick, mix the prepared simmering broth well since the sugar has settled, and pour it into the frying pan.
Water
100ml
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
2 teaspoons
Dashi powder
1/2 teaspoon
12
Step 12
When the flavor has soaked in throughout and almost all the liquid is gone, turn off the heat and arrange on a plate. Finish with a sprinkle of toasted sesame seeds if desired.
Toasted sesame seeds
as desired
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