Simply stuff fried tofu pouches with ingredients and cook in a rice cooker! This dish is incredibly easy yet delivers authentic Chinese chimaki flavor. The glutinous rice absorbs the umami from pork, shiitake mushrooms, and carrots, creating a perfect harmony with the fluffy fried tofu. It's also great for meal prep and bento boxes.
Ingredients
Main Ingredients (8 pieces)
- Fried Tofu Pouches (square) 8 sheets
- Glutinous Rice 1 cup (approx. 150g)
- Dried Shiitake Mushrooms 2
- Carrot 1/6 (approx. 30g)
- Pork Belly (thinly sliced) 80g
Seasonings
- [A] Shiitake Mushroom Soaking Liquid 250ml
- [A] Chicken Stock Granules 1 tsp
- [A] Sugar 1 tsp
- [A] Soy Sauce 2 tsp
- [A] Oyster Sauce 2 tsp
- Sesame Oil 1 tsp
Steps
- In a bowl, add 1 cup (approx. 150g) of glutinous rice. Rinse the rice, drain in a sieve, and let it sit for 5 minutes to drain. *Key Tip:* When using a rice cooker, you can achieve delicious results by cooking the glutinous rice immediately after rinsing, without soaking.
- Soak 2 dried shiitake mushrooms in water to rehydrate. Do not discard the soaking liquid.
- Squeeze the rehydrated dried shiitake mushrooms to remove excess water and cut off the tough stems.
- Finely chop the dried shiitake mushrooms into 3-5mm cubes.
- Peel 1/6 carrot (approx. 30g) and slice it thinly into half-moon shapes.
- Finely chop 80g of thinly sliced pork belly.
- Make a cut along one edge of 8 square fried tofu pouches to open them into a pocket shape.
- Pour hot water over the opened fried tofu pouches to remove excess oil.
- Drain the blanched fried tofu pouches in a sieve, let them cool, and then squeeze out any remaining water.
- In a bowl, combine the drained 1 cup (approx. 150g) of glutinous rice with the chopped dried shiitake mushrooms, carrot, and pork belly. Mix well.
- Open the pocket of each fried tofu pouch and stuff it with the mixed ingredients, divided into 8 portions.
- Secure the opening of each fried tofu pouch with a toothpick.
- In a separate bowl, combine 250ml of shiitake mushroom soaking liquid, 1 tsp of chicken stock granules, 1 tsp of sugar, 2 tsp of soy sauce, and 2 tsp of oyster sauce. Mix well. *Key Tip:* Using the shiitake mushroom soaking liquid will infuse the entire dish with aroma and umami, making it more delicious.
- Arrange the stuffed and tooth-picked fried tofu pouches at the bottom of the rice cooker pot. Pour the prepared seasoning mixture over them.
- Place the pot into the rice cooker and select the 'normal' cooking mode.
- After the rice cooker finishes, let it steam for 10 minutes.
- Once steamed, drizzle 1 tsp of sesame oil over everything. *Key Tip:* Drizzling sesame oil at the end will enhance the aroma and flavor, making it even more delicious.
- Carefully remove the cooked chimaki from the rice cooker and serve in bowls.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。