Wednesday, June 25, 2008
Nothing about baking on this post, but want my friends who
read my blog to know what crazy thing I have done today.
Did you notice anything wrong with the inari?
My kids love eating sushi. I love making sushi, but it is really
alot of work and the sushi get all eaten up before I even
finish rolling and cutting them. Ya, I am a slow coach.
The easiest sushi to make (in my opinion) is the inari. Buy
ready pack soya pockets, stuff cooked rice, my kids will be
happily munching away. But the NTUC near my house do not
sell the ready made pockets, and i have to travel to Giant to
get them. I don't always have the time to travel to Giant just
to get the pockets. So finally, i decide to make my own using
chinese tofu puff.
I search the internet for recipes and finally decided on this.
3 tablespoons sugar
4 tablespoons soy sauce
3 tablespoons Mirin or sweet Japanese cooking wine
1 and ¼ cup Dashi or fish stock
1. I soaked the tofu puffs in boiling water to remove oil.
Squeeze them dry.
(by now I had a feeling that I am stupid to do that cos the
puff is so absorbent, worried it will soak up all the sauce)
2. Combine the above ingredients accept dashi stock (cos I
don't have). Put the tofu puffs into the boiling sauce and let
it simmer for about 15 to 20 minutes, on a slow heat.
3. I leave them to cool in the pot after 20 minutes and by the
time I want to squeeze the puff dry, the sauce are all
soaked up. About 1.5 tablespoon sauce are squeeze out
So, thats the soy pockets I made. The puff are rough, not like
the japanese's, but of course, since it is chinese tofu puff. Taste
wise, I think I will reduce a little soy sauce and sugar the next
round. Ya, I think I will do this crazy thing again, cos my hubby
and kids like it, and they do not mind the rough texture.
HA HA HA.
爱吃寿司吗？我爱，尤其是 inari sushi, 就是那种褐色包包，里头