Inarizushi

Name: Inarizushi
Yield: makes 10 pockets
Ingredients: 1 cup sushi rice; 2 tablespoons dry sugar, such as maple crystals or organic white sugar; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon olive oil; 1/2 cup shiitake mushrooms, thinly sliced; 1/2 cup shredded carrots; 1/2 cup shredded red cabbage; 1/4 cup thinly sliced scallion greens; 2 tablespoons prepared kimchi; 2 teaspoons minced fresh ginger; Salt; 10 square fried tofu pockets; 1 tablespoon toasted black sesame seeds

December 14, 2011

Pockets made from fried tofu skins are convenient for making a quick finger food for parties, and they don’t require any dipping sauce. Find the pockets in Japanese markets in the dry foods or refrigerated section; they come preseasoned with sugar and soy. You’ll find kimchi, the sweet and spicy fermented cabbage condiment, at the same store. Although it originated in Korea, kimchi is also very popular in Japan.

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