Crab Salad Tofu Pouches

Name: Crab Salad Tofu Pouches
Cuisine: Japanese
Ingredients: 6 deep-fried tofu slices (abura-age); 6 deep-fried tofu slices (abura-age); 1 cup (250 ml) Basic Dashi Soup Stock; 2 tablespoons saké; 2 tablespoons soy sauce; 1½ tablespoons sugar; 1 tablespoon mirin; 2 cups (250 g) cooked crab meat, picked clean; ½ cup (125 ml) Homemade Japanese Mayonnaise; ½ avocado, diced and sprinkled with lemon juice; ½ avocado, diced and sprinkled with lemon juice; 3 water chestnuts, diced; 2 tablespoons salmon roe; Soy Dipping Sauce

Preparation info

Difficulty
Easy

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

6 deep-fried tofu slices (abura-age)
1 cup (250 ml) Basic Dashi

Asia
Japan
Fish course
Pescatarian

Method

Rinse the tofu slices in boiling water for a few seconds to remove excess oil. Drain and pat dry.
Heat the Basic Dashi Soup Stock, saké, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce the heat, add the tofu and simmer for 10 minutes. Drain and allow the tofu to cool completely. Cut the tofu slices in half, either diagonally or cross