Japanese Pork And Egg Tofu Pouches (Nikuman Inspired) Recipe by 凱茜媽咪の廚房
This recipe is translated from Cookpad Taiwan. See original: 日式豚袋煮 Cooking Instructions 30 minutes 1 Gather all ingredients. 2 Prep: Soak wood ear mushrooms until soft, then chop. Chop green onions. 3 Place ground pork in a resealable bag. Add Seasoning 1 and mix well. 4 Knead the mixture gently to help the flavors absorb. 5 Mix in the chopped wood ear mushrooms and green onions. Refrigerate for 30 minutes. 6 Prepare the eggs. 7 Use chopsticks to gently roll over the tofu skin sheets to make them more pliable. Cut an opening and use chopsticks to gently open up the inside, making sure the tofu skin forms a pouch. 8 Take the marinated pork mixture from the fridge. Stuff about 1 tablespoon of pork mixture into the bottom of each tofu skin pouch, then carefully pour an egg into each pouch to make the pork and egg tofu pouches. 9 Seal the opening with a toothpick. 10 Mix together Seasoning 2. 11 Place the prepared pouches on a steaming tray. Pour Seasoning 2 over them. Add 1 cup of water to the outer pot of an electric steamer. Steam until the switch pops up, then let sit for another 15 minutes. 12 Once steamed, remove the toothpicks from the pouches. 13 Slice open the pouches and enjoy! 14 A nutritious and versatile dish. 15 [Tips] * If you like it spicy, serve with sweet chili sauce or hot sauce. * You can substitute mushroom powder with chicken bouillon or dashi powder. 1 Gather all ingredients. 1 Gather all ingredients. 2 Prep: Soak wood ear mushrooms until soft, then chop. Chop green onions. 2 Prep: Soak wood ear mushrooms until soft, then chop. Chop green onions. 3 Place ground pork in a resealable bag. Add Seasoning 1 and mix well. 3 Place ground pork in a resealable bag. Add Seasoning 1 and mix well. 4 Knead the mixture gently to help the flavors absorb. 4 Knead the mixture gently to help the flavors absorb. 5 Mix in the chopped wood ear mushrooms and green onions. Refrigerate for 30 minutes. 5 Mix in the chopped wood ear mushrooms and green onions. Refrigerate for 30 minutes. 6 Prepare the eggs. 6 Prepare the eggs. 7 Use chopsticks to gently roll over the tofu skin sheets to make them more pliable. Cut an opening and use chopsticks to gently open up the inside, making sure the tofu skin forms a pouch. 7 Use chopsticks to gently roll over the tofu skin sheets to make them more pliable. Cut an opening and use chopsticks to gently open up the inside, making sure the tofu skin forms a pouch. 8 Take the marinated pork mixture from the fridge. Stuff about 1 tablespoon of pork mixture into the bottom of each tofu skin pouch, then carefully pour an egg into each pouch to make the pork and egg tofu pouches. 8 Take the marinated pork mixture from the fridge. Stuff about 1 tablespoon of pork mixture into the bottom of each tofu skin pouch, then carefully pour an egg into each pouch to make the pork and egg tofu pouches. 9 Seal the opening with a toothpick. 9 Seal the opening with a toothpick. 10 Mix together Seasoning 2. 10 Mix together Seasoning 2. 11 Place the prepared pouches on a steaming tray. Pour Seasoning 2 over them. Add 1 cup of water to the outer pot of an electric steamer. Steam until the switch pops up, then let sit for another 15 minutes. 11 Place the prepared pouches on a steaming tray. Pour Seasoning 2 over them. Add 1 cup of water to the outer pot of an electric steamer. Steam until the switch pops up, then let sit for another 15 minutes. 12 Once steamed, remove the toothpicks from the pouches. 12 Once steamed, remove the toothpicks from the pouches. 13 Slice open the pouches and enjoy! 13 Slice open the pouches and enjoy! 14 A nutritious and versatile dish. 14 A nutritious and versatile dish. 15 [Tips] * If you like it spicy, serve with sweet chili sauce or hot sauce. * You can substitute mushroom powder with chicken bouillon or dashi powder. 15 [Tips] * If you like it spicy, serve with sweet chili sauce or hot sauce. * You can substitute mushroom powder with chicken bouillon or dashi powder. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broccoli casserole Honey Chilli Potato Rhubarb Ice Cream Fried lady Finger Strawberry Chiffon Cake Broccoli casserole Honey Chilli Potato Rhubarb Ice Cream Fried lady Finger Strawberry Chiffon Cake Honey Chilli Potato Malai kofta Colocasia curry (Arbi root curry) Chicken Lapeta Dhaba style Bread Sticks Cute fritters Puff puff Crispy potatoe pancake Rajo Podo pitha Shawarma 💕 Honey Chilli Potato Malai kofta Colocasia curry (Arbi root curry) Chicken Lapeta Dhaba style Bread Sticks Cute fritters Puff puff Crispy potatoe pancake Rajo Podo pitha Shawarma 💕