Simply stuff fried tofu pouches with enoki mushrooms and ground pork, then bake! This recipe creates juicy, satisfying enoki mushroom pockets that are both budget-friendly and filling. Perfect for bento boxes too.
Ingredients
Main Ingredients (2 servings)
- Fried Tofu Pouches (square) 4 sheets
- Enoki Mushrooms 1/2 bunch (100g)
- Ground Pork 150g
- Mixed Cheese 30g
- Potato Starch 1 tbsp
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- Granulated Consommé 1 tsp
- Grated Garlic 1 tsp
Steps
- Trim the tough ends off 1/2 bunch (100g) enoki mushrooms and cut into 1cm thick slices.
- Separate the chopped enoki mushrooms.
- In a bowl, combine 150g ground pork, 1 tbsp potato starch, 1 tbsp cooking sake (rice wine), 1 tsp granulated consommé, and 1 tsp grated garlic. Mix until sticky and well combined.
- Add the chopped enoki mushrooms to the mixed pork and combine. (Tip!) Since there's a lot of enoki mushrooms compared to the meat, mix thoroughly by kneading until everything comes together.
- Once the mixture starts to cohere, add 30g mixed cheese and mix evenly.
- Make a slit along one side of 4 fried tofu pouches to create a pocket.
- Open the pocket of the fried tofu and stuff it with the filling, divided into 4 portions. (Tip!) Use your fingertips to stuff the filling all the way to the corners of the tofu.
- Lightly oil a frying pan and heat over medium heat.
- Once the pan is hot, place the stuffed tofu pouches and cook until browned.
- Flip the pouches and cook the other side until browned.
- Once both sides are browned, reduce heat to medium-low. Pour 100ml water around the edge of the pan, cover, and steam for 10 minutes.
- After steaming, if there's still excess moisture, increase heat to medium-high to high to evaporate the water and crisp up the surface.
- Once the moisture has evaporated and the surface is crispy, it's done. Plate and serve.
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