Sweet mock eel nigiri

50 minutes - 2 servings 1af1l

I've had the image of a black nigiri on my mind for some time. It's been sitting there, in my list of ideas for months. Couldn't think of what to top it off with, then a little while ago, i found out about Burmese tofu.

Yellow on black, needed to make it happen.

Burmese tofu is not really tofu, i know, that's confusing. At first, i thought it was tofu blended with turmeric. It has a yellow tint, and it's because Burmese tofu is chickpea based! The cool thing about it, is that it takes 10 minutes to make and sets 1 hour. It's a great soy-free alternative, and the texture is comparable to that of silken tofu.

I bought Chickpea flour for the first time around xmas, wasn't sure how to use it. I often purchase ingredients i don't know, and learn how to use them. I found a re-write of a chickpea tofu recipe online. The original recipe, I believe, was sourced from a book called The Burmese kitchen - recipes from the golden land by Aung Thein.

This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.

I decided to make a mock eel nigiri, like the one i made a few months ago. The sauce that is served over eel kabayaki is sweet, with hints of caramel. I thought it would taste great atop of the burmese tofu.

Most japanese sauces are easy to make, and usually require around 3-4 ingredients. These almost always include soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must. Hope you enjoy this mock-eel recipe!



Black glutinous rice3/4 cupWater2 cupsRice vinegar1 1/2 tbspWhole cane sugar1 tbspSea salt1/2 tspNori sheets1 sheetBlack glutinous rice3/4 cupWater2 cupsRice vinegar1 1/2 tbspWhole cane sugar1 tbspSea salt1/2 tspNori sheets1 sheet


Soy sauce2 tbspMirin2 tbspWhole cane sugar1 tbspSake1 tbspSoy sauce2 tbspMirin2 tbspWhole cane sugar1 tbspSake1 tbsp

Chickpea tofu

Vegetable bouillon3 cupsChickpea flour1 cupSea salt1/4 tspGround turmeric1/2 tspVegetable bouillon3 cupsChickpea flour1 cupSea salt1/4 tspGround turmeric1/2 tsp



Prepare the black glutinous rice, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.Put 1 1/2 tbsp of rice vinegar, 1 tbsp of whole cane sugar and 1/2 tsp of sea salt in a sauce pan. Stir over low heat, until sugar dissolves.Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix into rice, using a sideways cutting motion. Cover with a damp towel, and let cool.

Unagi sauce

Mix 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp whole cane sugar and 1 tbsp sake. Bring to a boil in a pan, lower heat and let thicken for a few minutes.

Chickpea tofu

Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot.Mix 1 cup of chickpea flour with 1/4 tsp sea salt and 1/2 tsp of ground turmeric. Add an additional 1 1/2 cups of vegetable bouillon, and stir until the mixture is lump-free.Lower to medium heat, and pour in chickpea batter. Whisk continuously for 5-10 minutes, until thickened. Pour into a 8x8 baking dish lined with parchment paper. Smooth out top with the back of a spoon.Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set. Cut into 12 pieces, and then cut in 2 again lenghtwise to make them fit over nigiri.Preheat oven to 350F.Line backing sheet with aluminium foil, line up pieces of chickpea tofu. Bake for 15 minutes. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional 15 minutes.


Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking). Makes about 12 nigiri. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.


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