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Stuffed Crispy Rice Taiyaki (Pokémon-Style)
45 minVoor 2Nutri-Score C€€
C
45 min
45 minStuffed Crispy Rice Taiyaki (Pokémon-Style)
wat u nodig heeft
Ingrediënten
cooked white rice (cooked earlier, cooled)Granen300 g
turmeric (ground)Kruiden en specerijen2 g- cayenne pepper (ground)Kruiden en specerijen1 g
mozzarella cheese (shredded)Zuivel80 g
firm tofu (drained and crumbled)Vers200 g
srirachaVoorraadkast30 ml- chili onion crunchVoorraadkast20 g
soy sauceVoorraadkast15 ml- sesame oilVoorraadkast10 ml
- Kewpie mayonnaiseVoorraadkast40 g
- agave syrupVoorraadkast10 ml
- coconut aminosVoorraadkast10 ml
garlic powderKruiden en specerijen2 g
sea saltKruiden en specerijen2 g- pickled ginger (sliced)Voorraadkast20 g
- takuan (sliced)Voorraadkast30 g
- nori (cut into small pieces)Voorraadkast2 g
microgreensGroente en fruit15 g
avocado (sliced)Groente en fruit1 stuk
per portie
Voedingswaarden
520kcal
- Koolhydraten
- 53 g
- Eiwitten
- 19 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
taiyaki pan
Koekenpan
Mengkom
Spatel
stap voor stap
Bereiding
- Stap 1
Make the spicy mayo sauce
- In a bowl, combine the Kewpie mayonnaise, sriracha, chili onion crunch, soy sauce, sesame oil, agave, coconut aminos, garlic powder and sea salt.
- Mix everything together until smooth and set aside.
- Stap 2
Pan-fry the crumbled tofu
- Crumble the tofu into a hot pan and fry until lightly golden.
- Toss the tofu into the sauce and mix to coat, for a spicy tuna-mayo effect.
- Stap 3
Prepare the rice
- Season part of the cooked rice with turmeric and cayenne to make yellow rice.
- Keep the remaining white rice plain for the details.
- Stap 4
Fill and cook the taiyaki
- Sprinkle mozzarella into the taiyaki pan to help the rice bind.
- Add a layer of rice, then the tofu filling, then more rice and mozzarella.
- Close the pan and keep flipping until the outside is crispy to the touch.
- Stap 5
Add the details
- Use yellow and white rice to shape the fish details.
- Decorate with pickled ginger, takuan and nori.
- Stap 6
Plate and serve
- Plate the taiyaki with microgreens and sliced avocado.