Inari, tofu pouches, with Parmigiano Reggiano - Japan

Junko Okuntsu - Oceans Nadia

  • Difficoltà

    Low

  • Stagionatura

    24 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.

HISTORY

Inari are "pouches" of tofu filled with vinegared rice and eaten as a snack at any time of the day. I chose to add Parmigiano Reggiano to this recipe as its flavour perfectly balances those of the other ingredients.
Junko Okuntsu
Oceans Nadia