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Sushi Pouch (Inari-zushi)

Recipe Sushi Pouch (Inari-zushi)

Wrapped in delicious deep-fried tofu absorbing abundant broth!
First:

Wash rice and drain in a sieve. Place rinsed rice in rice cooker. Wipe konbu kelp lightly with a well-wrung damp cloth to clean. Place konbu on top of rice. Add sake and cook following the standard water measure for sushi rice.

Roll a thick wooden stick over aburaage (square deep-fried tofu slices) to make it easy to open up like a pouch. Blanch aburaage in plenty of hot water to remove excess oil. Drain in a sieve. Cut the aburaage into half (in either rectangular or triangular shape as you wish if it is a perfect square). Carefully open up the tofu from the cut side to make a pouch.

Step 2

Scrub burdock roots in water. Make several vertical cuts to make thin strips but do not cut all the way to the end. Then chop them into fine pieces starting from the cut end. Let the fine pieces soak in water, while changing water several times to remove the harsh taste of burdock. Drain and shake off water in a sieve.

Peel lotus root and carrot, and chop into fine pieces. Let the lotus root soak in water. Chop bamboo shoot into fine pieces.


Second:
Combine ingredients for in a pot and place the drained aburaage inside. Cover with a drop-lid and simmer over weak medium heat. When most of the sauce is gone, turn off the heat and let it cool.

Step 1

Put cooking oil in a pot and heat. Stir-fry the drained finely chopped lotus root, burdock, carrot, bamboo shoots together. Add ingredients for the , and simmer until most of the sauce is gone. Let stand to cool.

Step 2

When rice is cooked, remove konbu kelp. Put 1-2 tablespoon(s) of premade sweetened vinegar in a large wooden sushi bowl and let it spread over the inner surface. Transfer hot rice to the sushi bowl. Evenly pour sweetened vinegar in a circular motion over the rice, then mix by cutting across it in a slashing motion. Let it cool down until body temperature. When cool enough, add simmered vegetables prepared in step (2) and black sesame seeds, and mix together.

Step 3

Divide sushi rice prepared in step (3) into 20 blocks. Lightly grip rice in hand. Lightly squeeze out excess sauce from aburaage pouch and stuff with sushi rice. Smoothen the shape. Arrange on serving plate and garnish with sweet-vinegared ginger.

Step 4

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