A healthy and gentle flavored Inari mixed rice using plenty of maitake mushrooms, an autumn delicacy. The sweet and savory fried tofu pouches pair perfectly with the hearty mixed rice. This is a guilt-free, devouring recipe that's perfect for lunch boxes.
Ingredients
Main Ingredients (16 pieces (for 3-4 people))
- Cooked Rice 1 go (approx. 330g)
- Carrot 1/4 (approx. 50g)
- Maitake Mushrooms 100g (1 pack)
- Chicken Breast 100g
- Fried Tofu Pouches (square) 8 pieces
Seasonings
- Vegetable Oil 1 tsp
- [A] Water 200ml
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 2 tbsp
- [A] Dashi Granules 1/2 tsp
- [B] Water 3 tbsp
- [B] Soy Sauce 1.5 tbsp
- [B] Mirin (Sweet Rice Wine) 1.5 tbsp
- [B] Sugar 2 tsp
- [B] Dashi Granules 1/2 tsp
Steps
- Peel and thinly julienne Carrot 1/4 (approx. 50g) into about 2mm strips.
- Tear Maitake Mushrooms 100g (1 pack) by hand into smaller pieces.
- Finely chop Chicken Breast 100g into 5mm pieces.
- Cut Fried Tofu Pouches 8 pieces in half diagonally to create pockets.
- Pour boiling water over the opened tofu pouches to remove excess oil, then drain in a colander, cool with cold water, and squeeze out excess moisture thoroughly.
- Place the squeezed tofu pouches in a frying pan.
- In a bowl, combine Water 200ml, Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 2 tbsp, and Dashi Granules 1/2 tsp.
- Pour the combined seasonings over the tofu pouches in the frying pan and bring to a boil.
- Reduce heat to low, cover with a drop lid, and simmer for 10 to 15 minutes.
- Simmer until only a slight amount of liquid remains. Transfer to a tray or similar to cool.
- Clean the empty frying pan, add Vegetable Oil 1 tsp, and sauté the cut Carrots over medium heat.
- Once the carrots are softened, add the chopped Chicken Breast.
- Add the Maitake Mushrooms and stir-fry everything together.
- In a bowl, combine Water 3 tbsp, Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Sugar 2 tsp, and Dashi Granules 1/2 tsp and mix.
- Add the mixed seasoning to the sautéed ingredients, stir well, and cook over medium heat.
- Reduce until the liquid is almost gone. (Key Tip!) If too much moisture remains, the rice will become mushy. Make sure to evaporate the moisture thoroughly and let the ingredients absorb the flavor.
- Add Cooked Rice 1 go to the reduced ingredients and mix well.
- Lightly squeeze out any excess water from the cooled tofu pouches.
- Wet your hands with water and shape the mixed rice and ingredients into balls.
- Open the tofu pouch, stuff it with the rice mixture, and close it, or shape it into a triangle.
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