Simmered Pork Stuffed Inari
Simmered Pork Stuffed Inari (fried tofu pouch) Recipe
I am sharing another favorite way to enjoy the Inari pouch (aburaage - deep-fried tofu packets).
This time, it’s filled with a pork meatball mixture combined with colorful vegetables. Simmered in a soy sauce-based savory sauce with a little kick of ginger, this dish turns into one delicious dinner. I like to make extra so that my family can have it the next day in their bento boxes—letting it sit overnight makes this simmered dish even tastier.
RECIPE
Servings: 10 pcs
Time: 30 minutes
Ingredients:
5 pcs aburaage (inari pouch)
1 lb ground pork
1 pc small carrot
15-20 pcs edamame
1 pc scallion
1 tbsp sake
Salt
4 Spaghetti pasta
[sauce]
3 cups water
3 tsp dashi powder
2 tbsp sugar
2 tbsp soy sauce
2 tbsp mirin
1/2 tbsp grated ginger
My Kitchen Tools:
Instructions:
Prepare the aburaage tofu pouch:
Pour boiling water over the aburaage or wipe off the excess grease with a paper towel.
Cut them in half, then roll a chopstick over the outer surface of the pouch to make it easier to open.
Prepare the vegetabels:
Chop the carrot and scallion, and grate the ginger. Defrost the edamame.
Mix the ingredients:
In a mixing bowl, combine ground pork, carrot, scallion, edamame, sake, and a pinch of salt.
Mix well and divide into 10 golf ball-sized portions.
Stuff the tofu pouch:
Stuff each meatball into an aburaage pouch and seal it with an uncooked spaghetti strand.
Simmer
In a saucepan, add water, dashi powder, sugar, soy sauce, mirin, and grated ginger. Mix well.
Add the stuffed aburaage pouches to the pan and cover with a drop lid. Simmer for 20 minutes.
Tips:
Ingredient Options: You can substitute ground pork with ground chicken or tofu for a lighter version. Add shiitake mushrooms or chopped bell peppers for extra flavor and texture.
Making a Drop Lid: If you don’t have a drop lid, you can make one using parchment paper. Cut a circle slightly smaller than your saucepan and make a small hole in the center to allow steam to escape.
Pairing Ideas: Serve this dish with steamed rice and a side of miso soup for a complete meal. It also pairs well with a simple cucumber salad or pickled vegetables for a refreshing contrast.
