Crab Salad Tofu Pouch

Name: Crab Salad Tofu Pouch
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 deep-fried tofu slices (abura-age); 6 deep-fried tofu slices (abura-age); 250 ml (1 cup) Basic Dashi Stock or ½ teaspoon instant dashi granules dissolved in 250 ml (1 cup) boiling water; 250 ml (1 cup) Basic Dashi Stock or ½ teaspoon instant dashi granules dissolved in 250 ml (1 cup) boiling water; 250 ml (1 cup) Basic Dashi Stock 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; ½ avocado, diced and sprinkled with lemon juice; ½ avocado, diced and sprinkled with lemon juice; 2 to 3 water chestnuts, diced; 2 tablespoons salmon roe or flying fish roe; 2 tablespoons salmon roe or flying fish roe; Soy Dipping Sauce

Preparation info

Makes
12
pouches

Difficulty
Easy
Ready in
25 min

Appears in

Quick & Easy Sushi and Sashimi (Periplus Mini Cookbook Series)

By Susie Donald

Published 2013

About

Ingredients

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

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 with paper toweling.
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.
Cut the tof