Soft Simmered Inari With Sauce
Soft Simmered Inari With Sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, soft simmered inari with sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Soft Simmered Inari With Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Soft Simmered Inari With Sauce is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have soft simmered inari with sauce using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soft Simmered Inari With Sauce:
  1. Get 1 block Tofu
  2. Make ready 5 small deep fried bean curd or koage
  3. Prepare 3 tbsp Hijiki seaweed
  4. Take 150 grams Ground meat
  5. Get 4 cm Carrot
  6. Get Sauce ingredients:
  7. Make ready 4 tbsp Soy sauce
  8. Make ready 1 tbsp Sugar
  9. Prepare 5 tbsp Sake
  10. Get 1 Ginger
Steps to make Soft Simmered Inari With Sauce:
  1. Get rid of the surface oil on the fried bean curd by boiling them for 1 to 2 minutes and draining them on a sieve until cooled. Wash the hijiki seaweed and rehydrate in plenty of water to cover until softened.
  2. Put the tofu, hijiki seaweed, ground meat and finely julienned carrot in a bowl and mix well together with your hands in the same way you'd mix hamburger meat.
  3. Add the flavoring ingredients - soy sauce, sugar, sake, and grated ginger - in a pan. Stuff the fried bean curd with the mixture from step 2 and line up the filled pockets in the pan. Start cooking over high heat, and when it comes to a boil lower the heat and simmer gently for about 10 minutes.
  4. The pockets will become nice and puffy. Poke one of the pockets in the middle of the filling with a chopstick, and if the liquid runs clear they are done. Take the pockets out of the pan, leaving the cooking liquid.
  5. Thicken the liquid with katakuriko dissolved in water (not listed). It'll be better if the sauce is a bit on the thick and creamy side.

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