Japanese Food Recipes - Japanese Crab Salad Tofu Pouch Recipe

  
 

Sushi Recipes - Crab Salad Tofu Pouch

Ingredients

  • 6 deep-fried tofu slices (abura-ag)

  • 250 ml (1 cup) Basic Dashi Stock or Ih teaspoon instant dashi granules dissolved in 250 ml (1cup) boiling water

  • 2 tablespoons sake

  • 2 tablespoons soy sauce

  • 11/2 tablespoons sugar

  • 1 tablespoon mirin

  • 250 g (8 oz) cooked crab meat, picked clean

  • 125 ml (1/2 cup) Homemade Japanese Mayonnaise

  • 1/2 avocado, diced and sprinkled with lemon juice

  • 2 to 3 water chestnuts, diced

  • 2 tablespoons salmon roe or flying fish roe

  • Soy Dipping Sauce

Method:

  1. Rinse the deep-fried tofu slices under boiling water for a few seconds to remove excess oil. Drain and pat dry with paper toweling.

  2. Heat the dashi stock, sake, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce heat, add the tofu slices and simmer for 10 minutes. Remove from the heat and drain.

  3. Cut the tofu slices in half, either diagonally or cross­wise, depending on the desired shape.

  4. Moisten hands with the tezu to prevent rice from sticking. Open the tofu pouch and carefully insert 2 tablespoons of the Sushi Rice. Fold the edges of the pouch over the rice to seal it and place it seam side down on a serving plate.

  5. Sprinkle with the sesame seeds and serve with the Pickled Ginger and Soy Dipping Sauce.