Elegant Inari Sushi Pockets (Yubu Chomeokbap)
A Stylish Lunchbox Recipe: Yubu Chomeokbap by Kim Jin-ok
Today, I’m sharing a wonderful recipe for ‘Yubu Chomeokbap’ (Stuffed Tofu Pockets) that’s perfect for a hiking lunchbox or a picnic! This dish involves filling seasoned fried tofu pouches with fried rice, tying them with blanched water parsley, and simmering them in a savory soy sauce glaze. They look as beautiful as they taste, so let’s get started!
Ingredients- Square fried tofu pouches (aburaage) 4 sheets
- Onion 1/4
- Red bell pepper 1/2
- Yellow bell pepper 1/2
- Ham or luncheon meat a small amount
- Cooked rice 1 bowl
- Water parsley (mitsuba or similar herb) 7 sprigs
- Cooking oil
Fried Rice Seasoning- Oyster sauce 1 Tbsp
- Soy sauce 1 Tbsp
- Ground black pepper a pinch
- Sesame seeds 1/2 Tbsp
Soy Glaze- Water 6 Tbsp
- Soy sauce 2.5 Tbsp
- Oligosaccharide (or corn syrup) 1.5 Tbsp
- Mirin (sweet rice wine) 1 Tbsp
- Oyster sauce 1 Tbsp
- Soy sauce 1 Tbsp
- Ground black pepper a pinch
- Sesame seeds 1/2 Tbsp
Soy Glaze- Water 6 Tbsp
- Soy sauce 2.5 Tbsp
- Oligosaccharide (or corn syrup) 1.5 Tbsp
- Mirin (sweet rice wine) 1 Tbsp
Cooking Instructions
Step 1
1. Prepare the filling ingredients for the fried rice. Finely mince 1/4 onion, a small amount of ham, 1/2 red bell pepper, and 1/2 yellow bell pepper. Feel free to customize these ingredients based on your preference. You could add minced shrimp, corn kernels, or diced carrots. Ham can be substituted with bacon for a different flavor profile. Aim for a similar quantity of ham as the onion for a balanced taste.
Step 2
2. Heat 1/2 Tbsp of cooking oil in a pan over medium heat. Add the minced onion, ham, and bell peppers, and stir-fry for about 1 minute until the onion becomes translucent. Turn off the heat. Now, add 1 bowl of cooked rice, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, a pinch of black pepper, and 1/2 Tbsp sesame seeds. Mix everything thoroughly until well combined. Turn the heat back on to medium and briefly stir-fry the mixture. Your delicious fried rice filling is now ready.
Step 3
3. It’s time to assemble the tofu pockets! You can easily find square fried tofu pouches in the frozen section of most supermarkets. The ones I used were quite large, so I cut them in half. If you’re using smaller pouches, you can use them whole. Carefully spoon the prepared fried rice into each tofu pouch, filling them generously. Then, tie the opening shut with a blanched sprig of water parsley to create a neat pouch shape.
[Tip 1: Blanching the Tofu] Briefly dip the fried tofu pouches in boiling water (just for a moment) and then gently press out excess water. This makes them softer and easier to handle.[Tip 2: Blanching the Water Parsley] Add a pinch of salt to boiling water and blanch the water parsley sprigs for only 5-10 seconds. Immediately rinse them in cold water. This preserves their vibrant green color and crisp texture.
This recipe yields approximately 7 stuffed tofu pockets.
4. In a small pot or pan, combine all the ingredients for the soy glaze: 6 Tbsp water, 2.5 Tbsp soy sauce, 1.5 Tbsp oligosaccharide (or corn syrup), and 1 Tbsp mirin. Bring the mixture to a simmer over medium heat. Once it’s bubbling, reduce the heat to low and carefully add the stuffed tofu pockets. While they are simmering, use a spoon to baste the tofu pockets with the soy glaze, ensuring they are evenly coated. Continue to simmer until the glaze has reduced and thickened slightly, making them glossy and flavorful. The dish is ready when the sauce is nearly evaporated.
