Inari, available at Asian markets, is fried tofu marinated in sweet soy sauce. It is normally stuffed with sushi rice to make sushi, but it's cut into thin strips and used as an ingredient for this slaw, which often makes an appearance on the specials menu at Kaz Sushi Bistro in Washington.
Make Ahead: The slaw can be made several hours in advance.
Servings: 2 - 4
- 8 ounces (1/2 small) jicama, cut into long, thin strips (julienne; 1 1/2 cups)
- 4 ounces inari, cut into julienne (see headnote; may substitute diced firm tofu)
- 1 tablespoon hoisin sauce
- 1/2 teaspoon freshly squeezed lemon juice
- 1 tablespoon chopped scallion, white and light-green parts (from 1 scallion)
- 1 tablespoon chopped pickled ginger
Gently toss together the jicama, inari, hoisin sauce, lemon juice, scallion and pickled ginger in a medium bowl. Cover and refrigerate until ready to use.
From chef Kaz Okochi of Kaz Sushi Bistro and Masa 14.
Tested by Kelly DiNardo.
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