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PrintVEGETABLE SUSHI IN FRIED TOFU
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Pour dried bonito fish stock into a boiling pot, season with brown sugar, sake, soybean sauce and bring to a boil using medium heat.
- Add the fried tofu sheets and boil for another 5 minutes, remove from heat, take out the tofu and set aside on a plate to cool.
- To dry, use a wooden stick to iron out the water content from the soaked tofu.
- Heat frying pan greased with some vegetable oil over medium heat and adds carrots and shiitake mushrooms then flavor with sake, mirin, brown sugar, and soybean sauce.
- Add dried bonito fish stock and stir fry until cooked, then place on a plate.
- Mix sushi rice with carrots and shiitake mushrooms, sprinkle black and white sesame powder and blend the contents together and set aside.
- Split the boiled fried tofu with your hands to create a pouch and stuff it with sushi rice.
- Repeat the process with all the pieces and arrange onto a plate.
- Serve with pickled ginger or wasabi with shoyu dip as desired.
INGREDIENTS
- 300 grams sushi rice
- 1 diced carrot head
- 5 dried shiitake mushrooms soaked in water and diced
- 5 tablespoon bonito fish stock
- 2 tablespoon soybean sauce
- 4 teaspoon brown sugar
- 2 teaspoon mirin
- 1 teaspoon sake
- Black /white sesame powder for sprinkling
- Pickled ginger, wasabi, and shoyu sauce
- Cooking oil for frying and stir-frying
- Fried tofu boiling broth
- 10 sheets fried tofu, each sliced in half
- 100 grams dried bonito fish broth
- 5 tablespoon brown sugar
- 4 tablespoon sake
- 5 tablespoon soybean sauce
6 comments for “Vegetable Sushi in Fried Tofu”
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