Inari, tofu pouches, with Parmigiano Reggiano - Japan
Main course
a few minutes
24 months
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
