Inari, tofu pouches, with Parmigiano Reggiano - Japan
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
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.
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CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
