deep-fried tofu with chicken & carrots seasoned rice
- Serves: 2
- Calories: 556 kcal
- Total Time: 2 h 0 m
- Prep: 1 h 40 m
- Cook: 20 m
- Japanese: Takikomi-inari-gohan
Cut the deep-fried tofu pouches in half. Gently open to make a deep bag.
Bring to a boil 150 ml of the water in a pan and add the deep-fried tofu pouches. Boil for a few minutes on medium heat to remove the oil. Drain the deep-fried tofu pouches in a colander and let them cool. Discard the water. Squeeze the water from the deep-fried tofu pouches with your hands.
Return the pouches to the pan together with the sugar, soy sauce and the remaining 15 ml of water and simmer for 5 minutes. Remove pan from heat and let cool.
Squeeze the stock from the deep-fried tofu pouches lightly with your hands. Take a suitable amount of chicken & carrots seasoned rice and lightly press it in your hand into the same shape as the tofu pouch. Then insert into each tofu pouch.
The taste of the deep-fried tofu pouches suits chicken & carrots seasoned rice very well. Each taste matches each other very well and is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist