IIngredient

Inari Deep Fried Tofu Pockets
Japanese Rice

Salted Salmon (Optional), you can always use any other ingredient to mix with the rice

Kraft Cheese

Seaweed sheet

 

Optional

1 head Broccoli

dash salt

2 tbsp white sesame seeds

1 tbsp soy sauce

2 tsp sugar

 

Cut apart brocooli florets and blanch in salted water then drain. Combine all seasoing in a bowl and stir well. Add well-drained broccoli and stir to coat.

 

Inari Deep Fried Tofu Pockets can be bought at the local Japanese supermarket.  Its pre-cooked inari fried tofu wraps for making inari sushi. These inari fried tofu wraps are made by frying pieces of tofu in a mix of soy sauce and mirin to create a slightly sweet sheet of tofu that is then made into pockets for filling with rice. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Direction

1. Cook japanese rice accoridng to package instruction.

2. Pan grilled the salted salmon until very lightly browned on one side and then turn and cook for a couple of minutes more. You can also bake in oven for 5 min on one side and then 3 min on the other side.

3. Remove any bones on the salmon and shred them into small pieces. Mix with the hot rice and roll them into ball of rice to fit the tofu's pocket with wet hands.

Remember to keep your hands wet when you are mixing the rice and stuffing it into the tofu pouches. Japanese rice is very sticky and having wet hands keeps you from making a mess!

4. Cut cheese and seaweed sheet into rilakkuma eyes, nose and ears and stick on the tofu. 

Ta-Da... you will have cute bento now for picnic!!!!