Thursday 25 April 2013

Sushi Bean Skin

10 soya bean puffs (about 120g)
4 tbsp light soya sauce
4 tbsp mirin
3 tbsp sugar
~200g water

1. Use a chopstick to roll over the tofu puff a few times.

2. Blanch all the tofu puff in hot water to remove the excess oil. Rinse a few times with cold water.

3. Pour all the seasoning into a pot and bring the mixture into a boil.

4. Put all the tofu puffs into the hot mixture and let them heat in low heat till soft.

5. Keep the seasoned tofu puffs in a container with the syrup and store in a fridge till you needed.
Slit a small opening at one end and fill it with sushi rice.


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