Ground Pork and Deep-Fried Tofu Wraps
Seasoned with refreshing ponzu sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Roughly chop up the cabbage.
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Douse the thin deep-fried tofu with hot water, use paper towel to pat off excess moisture and roll over with a cooking chopstick (or similar kitchen tool) for easy opening. Leaving one long side as is, cut the thin deep-fried tofu along three edges to open it up with the inside facing up and the longer length horizontal.
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Combine (A) well to prepare the filling.
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Lightly cover the surface of (2) with the potato starch. Evenly distribute (3) on top, roll up from the nearest edge and cut into 8 portions.
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Arrange (1) and (4) in a lidded heat-safe container, cover with the lid and heat in a microwave (500 W) for about 4 minutes, then remove and pour on the ponzu sauce before eating.
Cooking Basics
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
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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