Name: Bite-Sized Shiso Meat Inari
Cuisine: 和食
Ingredients: 4 square fried tofu pouches (aburaage); 10 shiso leaves; 150g ground chicken; 50g tofu; 1.5 tbsp potato starch; 1/4 tsp salt; 100ml water; 1 tbsp soy sauce; 1 tbsp mirin; 2 tsp sugar; 1/2 tsp dashi powder

About "Bite-Sized Shiso Meat Inari"

This recipe features bite-sized shiso meat inari, made by stuffing square fried tofu pouches cut into quarters with a mixture of ground chicken, tofu, and shiso leaves. Adding tofu keeps the filling incredibly moist and tender even after cooking, while the refreshing aroma of shiso stimulates the appetite. Simply sear the sealed edges in a pan and simmer in a sweet and savory sauce for 10 minutes to create a dish that looks impressively fancy. It is a budget-friendly, protein-rich recipe that is also perfect for using up extra shiso leaves.

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Tips for Making "Bite-Sized Shiso Meat Inari"

Prep
- Mixing the sauce ingredients (water, soy sauce, mirin, sugar, dashi powder) beforehand ensures smooth cooking later.
Prep
- Cut off the shiso stems and finely mince the leaves so they distribute evenly throughout the meat filling.
Filling
- Adding 50g of tofu to the ground chicken keeps the filling moist and tender, even after it cools down.
Filling
- Knead the mixture well while mashing the tofu until sticky before adding the minced shiso.
Prep
- Pouring boiling water over the cut tofu pouches removes excess oil, helping them absorb the sauce better. Rinse in cold water and squeeze well.
Stuffing
- Wetting the spoon with water prevents the meat mixture from sticking, making it easier to push the filling into the corners.
Stuffing
- After stuffing, fold the open edges inward to seal and place them seam-side down in the frying pan.
Heat control
- Sear the seams over medium heat first to prevent the filling from spilling out during simmering.
Simmering
- Stir the sauce again before pouring it in, cover with a drop lid, and simmer over medium-low heat for 10 minutes. Flip twice to flavor evenly.
Finishing
- Once the liquid has mostly evaporated, it's done. Plate and garnish with toasted sesame seeds if desired.

Ingredients for "Bite-Sized Shiso Meat Inari"

11 items

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4square fried tofu pouches (aburaage)
10shiso leaves
150gground chicken
50gtofu
1.5tbsp potato starch
1/4tsp salt
100mlwater
1tbsp soy sauce
1tbsp mirin
2tsp sugar
1/2tsp dashi powder

How to Make "Bite-Sized Shiso Meat Inari"

1
[Make the sauce] In a measuring cup, combine 100ml water, 1 tbsp soy sauce, 1 tbsp mirin, 2 tsp sugar, and 1/2 tsp dashi powder, and mix well.
2
[Prep the shiso] Cut off the stems of 10 shiso leaves and finely mince them.
3
[Make the meat filling] In a bowl, combine 150g ground chicken, 50g tofu, 1.5 tbsp potato starch, and 1/4 tsp salt. Knead well with your hand or a spatula, mashing the tofu, until the mixture becomes sticky.
4
Once sticky, add the minced shiso leaves and mix briefly until evenly distributed.
5
[Prep the fried tofu] Cut 4 square fried tofu pouches into quarters crosswise (16 pieces total), and gently open the cut edges to form pouches.
6
[Remove excess oil] Place the opened tofu pouches in a bowl and pour boiling water over them to remove excess oil. Rinse in cold water to cool, then gently squeeze out the water with your hands.
7
[Stuff the pouches] Scoop the meat filling with a spoon dipped in water, and stuff it into the pouches, gently pushing it into the corners with the back of the spoon.
8
Fold the open edges of the tofu pouches inward to seal, and place them seam-side down in a lightly greased frying pan.
9
[Sear] Heat over medium heat and sear until the seams are lightly browned and sealed.
10
[Simmer] Once browned, stir the sauce mixture again and pour it into the pan. Cover with a drop lid (made of aluminum foil, etc.) and simmer over medium-low heat for 10 minutes. Flip them about twice during cooking to ensure they absorb the flavor evenly.
11
Once the liquid has mostly evaporated, turn off the heat. Plate and garnish with toasted sesame seeds to taste.

Detailed Commentary on "Bite-Sized Shiso Meat Inari"

* Content organized by topics from the video.

The Appeal of Bite-Sized Shiso Meat Inari

Hi everyone, I'm Kattyan! Today, we're making 'Bite-Sized Shiso Meat Inari' using plenty of fresh shiso leaves. While traditional inari sushi is filled with sweet and sour vinegared rice, we're swapping the rice for meat this time! These bite-sized treats are easy to eat, and the refreshing aroma of shiso fills your mouth with every bite. They look wonderfully fancy, making your dining table look vibrant. Using meat makes them incredibly satisfying, making them perfect for bento lunches or as an appetizer. Let's get cooking!

Prepping the Sauce and Mincing Shiso

First, let's prepare the sauce, which is the key to the flavor. In a measuring cup, combine 100ml water, 1 tbsp soy sauce, 1 tbsp mirin, 2 tsp sugar, and 1/2 tsp dashi powder, and mix well. Preparing this beforehand makes the cooking process much smoother later on. Next, we'll prep the star of the dish: 10 shiso leaves. Cut off the stems and finely mince them. Using plenty of shiso adds a refreshing accent to the juicy meat, making it so delicious you won't be able to stop eating!

Adding Tofu for Juicy Meat Filling

Next, let's make the meat filling to stuff into the fried tofu. In a bowl, combine 150g ground chicken, 50g tofu, 1.5 tbsp potato starch, and 1/4 tsp salt. Adding tofu here is a crucial tip! Ground chicken alone can get dry when cooked, but adding a bit of tofu keeps it incredibly moist and tender, even after it cools down. First, mash the tofu and knead everything well with your hand or a spatula until the mixture becomes sticky. Once it's well mixed and sticky, add all the minced shiso and mix briefly until evenly distributed.

Cutting and Prepping the Fried Tofu

Now, let's prepare the fried tofu. We'll use 4 square fried tofu pouches. Cut them crosswise into quarters to make bite-sized pieces. Once cut, gently open the cut edges to form pouches. Place them in a bowl and pour boiling water over them to remove excess oil. This extra step helps remove excess oil, allowing the savory sauce to soak in much better later. After pouring the hot water, rinse them in cold water to cool, then gently squeeze out the moisture with your hands.

Tips for Stuffing the Pouches Easily

Let's stuff the meat filling into the prepared tofu pouches. Open the pouch and scoop the filling inside using a spoon. A great tip here is to wet a stainless steel spoon with a little water; this prevents the meat mixture from sticking and makes the process much easier. Gently push the filling into the corners of the pouch using the back of the spoon. Once stuffed, fold the open edges of the pouch inward to seal, and place them seam-side down in a lightly greased frying pan.

Searing and Simmering to Perfection

Once they are all lined up in the pan, turn the heat to medium and sear until the bottom seams are lightly browned and sealed. Searing the seams prevents the filling from spilling out while simmering, ensuring a beautiful finish. Once browned and sealed, stir the prepared sauce again and pour it into the pan. Cover with a drop lid (like aluminum foil) and simmer over medium-low heat for 10 minutes. Flip them about twice during this time so they absorb the flavors evenly. Once the liquid is almost gone, they are ready!

Tasting: Refreshing Shiso and Juicy Meat

Let's plate our finished 'Bite-Sized Shiso Meat Inari,' sprinkle some toasted sesame seeds on top if you like, and enjoy them with my favorite 'Horoyoi Lychee & White Grape' mixed with sparkling water! As soon as you take a bite, the refreshing aroma of shiso gently wafts through your nose—it's absolutely delicious. Thanks to the tofu, the meat is incredibly moist and tender, pairing perfectly with the fried tofu that has soaked up the sweet and savory sauce. It's budget-friendly, easy to make, and packed with protein. I highly recommend this recipe when you want to use up a lot of shiso leaves!

About kattyanneru/かっちゃんねる

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