Tofu pockets or pouches are my favourite type of sushi. Aside from looking like little gift bags, they are a perfect size for an on-the-go snack. I was excited to see how these are made. Ma was hands on while me and my camera supervised and captured the makings.
This is another recipe from Hideo Dekura‘s book ‘Japanese Cooking at Home’. Seasoned, pre-cooked tofu pouches can be found in Japanese or Asian grocery stores.
- Tofu pouches (abura-gea)
- 2 dried shiitake mushrooms
- ¼ carrot
- 1 cup super dashi
- ½ cup soy sauce
- 2 Tbs mirin
- 1 Tbs caster sugar
- 3 cups sushi rice
- Soy sauce
- To remove the excess oil from the pouches, places them in boiling water and leave for a minute, then drain and squeeze out the water and oil.
- Soak shiitake mushrooms in water for at least 15mins. Finely chop carrot and mushrooms.
- Place pouches, shiitake mushrooms and carrot in a saucepan. Add dashi, soy sauce, mirin and caster sugar. To keep pouches submerged while cooking, place a smaller lid or saucer on top.
- Bring the mixture to the boil and simmer over low heat for 10mins. Remove from heat and allow to stand until liquid cools.
- Remove pouches and squeeze to remove excess water. Transfer to a cutting board and cut each in half to make two pouches. Set aside.
- Mix the shiitake and carrots into sushi rice with a paddle.
- Carefully open the pouches. With wet fingers, make a small ball of rice and place it into the pouch. Press sides with fingers to make a pillow shape. Tuck ends of pouch inside. Repeat with the remaining pouches.
- Sprinkle roasted black sesame seeds over the rice before tucking in the flap of the pouch.
- Arrange on a platter and serve with soy sauce.