Inari Zushi
Inarizushi is also known as "brown bag sushi." They are simply seasoned tofu pockets stuffed with rice. They're often put in bento lunch boxes.
Total Steps
2
Ingredients
13
Tools Needed
6
Related Article
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- 2 teaspoons salt
- 1/4 cup sugar
- 1 teaspoon ajinomoto
- 1/4 cup white rice vinegar
- 2 cups water
- 2 cups rice
- 1/2 cup sugar
- 1/2 cup sake
- 1 teaspoon soy sauce
- 2 tablespoons mirin
- 2 teaspoons salt
- 3 cups dashi
- 12 aburage (fried tofu pockets)
Instructions
Step 1
Cut aburage in half and open each edge to form a pocket. To remove grease, boil the aburage in hot water for 5 minutes with a cover, then drain. Combine dashi, salt, mirin, soy sauce, sake, and sugar in a pot and bring to a boil. Add the aburage and simmer gently over very low heat for 1 1/2 hours or until the liquid is almost absorbed. Set aside and cool. Wash the rice well and cook with 2 cups of water.
Step 2
Combine the vinegar ingredients (salt, sugar, ajinomoto, white rice vinegar) and heat until dissolved, constantly stirring, then cool. Sprinkle the cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan the rice to cool. Fill the inside of each aburage with the seasoned rice, being careful not to overstuff.