Wrapped delectably in deep-fried tofu.
- Nutrition facts are for one serving.
Cut the Japanese butterbur to about the same length as the deep-fried tofu. Sprinkle with salt, then press and roll them on a chopping board using the palms of the hand. Boil in water and peel.
Cut any thick pieces in half lengthwise, then warm up (A) and soak the butterbur.
Remove any excess oil from the deep-fried tofu and allow to dry. Cut the 2 short sides and 1 long side of the fried tofu, and open them up.
Wash the gourd strips and rub with salt. Set aside for 10 minutes, then rinse off with water, boil in boiling water, and dry.
Take the fried tofu (2) and wrap them around the butterbur, tying each with gourd (3) in 2 or 3 places.
Add (B) to the sauce remaining from (1), and cook (4) in it. Cut into bite-size pieces and serve accompanied by the mustard paste.
Place the fuki on a cutting board, sprinkle on some salt, and roll the fuki back and forth with your palms. Use about 2 Tbsp of salt per 4 to 5 stalks. Rolling in salt will make the color more vivid and the skin easier to peel.
Boil, soak in cold water, and then peel off the thin layer of skin. If you peel back several strips about 3 cm (1.2 in.) long and then gather these together and pull off the skin all at once, the peel can be efficiently removed without ripping half way through.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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