Hijiki Inari Pockets

This is a dish from Buddhist priest and shojin-ryori chef, Genbo Nishikawa, who is the abbot of Torin-in temple in Kyoto. This recipe is a seasonal dish that is enjoyed during May when fresh hijiki is available.

2013.05.16 hijikinoinari

Hijiki no Inarizume

Ingredients (full descriptions are in the Glossary section):
Momen tofu 120g
Yamato-imo (mountain potato) 30g
Hijiki seaweed 50g (reconstituted with water if dried hijiki is used)
Abura-age (tofu pockets) 4 pieces
Kanpyo 16 pieces 15cms long (calabash gourd shavings reconstituted with water)
Cooking liquid:
Water 2 cups
Dashi stock 1/2 cup (made with konbu and shiitake)
Usukuchi shoyu 2+1/2 Tbsp
Sugar 3 Tbsp

Preparation:
1) Wrap the tofu in a cloth and squeeze firmly, then place the tofu in a suribachi (earthenware mortar for grinding).
2) Peel the yamato-imo, grate it and add it to the tofu. Mix well.
3) Chop up the hijiki and add it to the bowl with the yamato-imo and tofu. Mix lightly.
4) Using a wooden pestle or some such, roll over the abura-age several times, then cut the pieces in half lengthwise.
5) Divide the mixture in the bowl into 8 portions and stuff each of the tofu pockets. Secure by tying the kanpyo in two places. The yamato-imo tends to swell up, so don’t overstuff the pockets.
6) Place the cooking liquid ingredients in a saucepan and bring to a gentle boil. Carefully arrange the rolls in the pot and simmer on a low heat for about 20 minutes
7) Turn off the heat and place the rolls in individual serving dishes. Cut the rolls in half to serve.

Source: Kyounoryouri


2 Comments on “Hijiki Inari Pockets”

  1. Vegetarian In Vegas says:

    Wow – so pretty and looks so good.

    • Cate Pearce says:

      Thanks – yes, they do taste good as well. The yamato-imo has a very interesting texture that I can’t find anything similar to substitute, unfortunately. Hijiki is highly nutritious and these rolls are quite easy to make. If you want to try it yourself, it is possible to make the rolls without the yamato-imo and add an egg instead. Also, if you don’t have kanpyo, you can just tie the rolls with string and remove it after simmering. However, it is fun to have a tie that you can also eat!


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