질문하기
Remove moisture from tofu with a kitchen towel and crumble it finely.
Finely chop carrot, cucumber, and pickled radish.
Season the tofu and vegetables with salt, vinegar, and sugar.
Blanch the inari pockets to remove the oil.
Mix vinegar, sugar, and salt evenly into the rice.
Combine tofu and vegetables with the rice.
Fill the inari pockets with the rice and tofu-vegetable mixture.
