Mini Quick & Easy Sushi and Sashimi by Susie Donald

Author:Susie Donald
Language: eng
Format: epub
ISBN: 9781462911158
Publisher: Tuttle Publishing

Crab Salad Tofu Pouch

6 deep-fried tofu slices (abura-age, page 3)

250 ml (1 cup) Basic Dashi Stock (page 10) or ½ teaspoon instant dashi granules dissolved in 250 ml (1 cup) boiling water

2 tablespoons sake

2 tablespoons soy sauce

1½ tablespoons sugar

1 tablespoon mirin

250 g (8 oz) cooked crab meat, picked clean

125 ml (½ cup) Homemade Japanese Mayonnaise (page 11)

½ avocado, diced and sprinkled with lemon juice

2 to 3 water chestnuts, diced

2 tablespoons salmon roe or flying fish roe

Soy Dipping Sauce (page 10)

1 Rinse the tofu slices in boiling water for a few seconds to remove excess oil. Drain and pat dry with paper toweling.

2 Heat the dashi stock, sake, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce heat, add the tofu and simmer for 10 minutes. Remove from the heat, drain and allow the tofu to cool completely.

3 Cut the tofu slices in half, either diagonally or crosswise, depending on the desired shape.

4 Squeeze out any excess liquid from the crab meat and combine with the mayonnaise. Pat dry the avocado and water chestnuts before combining with the crab mixture and the salmon roe. Gently fold the salad, taking care not to break up the delicate ingredients.

5 Insert 2 teaspoons of the crab salad into the tofu pouch. Flatten the base of the pouches and sit them upright on a serving platter.

Makes 12 pouches

Preparation time: 10 mins

Cooking time: 5 mins

Assembling time: 10 mins

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