Inari, tofu pouches, with Parmigiano Reggiano - Japan

Main coursea few minutes24 months


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.

Recipe by Junko Okuntsu

Complete your menu