Yubuchobap (Korean Style Inari)
These flavorful tofu pouches make a delicious Korean snack that offers endless possibilities for customization. Serve up a platter of these delectable treats and watch them vanish in no time!
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Servings: 18 pieces
Equipment
Ingredients
- 1 can inariage (deep fried tofu skins in sweet marinade)
- 2½ cups cooked rice
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 oz Korean rice seasoning mix
Toppings
- spicy tuna mayo (canned tuna + mayo + gochugaru)
- perilla leaf
- sesame seeds
Instructions
- Carefully remove the tofu skins from the can. Take the raw edge of each piece (the other side is sealed) and open it carefully like a pillowcase. Repeat until all the tofu skins are open.
- In a mixing bowl, combine the rice, sesame oil, rice vinegar, and rice seasoning.
- Shape the rice into oval-shaped balls. Stuff the tofu skins with the rice balls. You can dip your fingers in water to keep the rice from sticking to your hands. Feel free to stuff as much rice as you'd like, but leave some room for toppings.
- Add toppings of your choice, or serve plain.
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