Delicious Even Cold! Our Family's "Inari Sushi"

• Canned Goods

  • 1 Kombu based dashi stock

• Condiments

  • 1 Mirin
  • 1 Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 Salt
  • 2 Sugar, Brown soft

• Oils & Vinegars

  • 1 Vinegar

• Liquids

  • 1 Water

• Other

  • Aburaage (half size

Found on washoku.guide

Description

Ingredients

• Rice
• Kombu based dashi stock (3 cm square pieces)
• Aburaage (half size)
• ●Vinegar
• ●Brown soft sugar (or granulated sugar)
• ●Salt
• ★Mirin
• ★Brown soft sugar (or granulated sugar)
• ★Soy sauce
• ★Salt
• ★Water

Directions

• 1. Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage thats meant to be used for inari sushi (you just need to boil it to remove the excess oil).
• 2. Put the ingredients marked ★ in to a pot and bring to a boil. Add the aburaage. Use the other side of cooking chopsticks to prevent tearing.
• 3. Cover with a lid and let it boil. Then simmer over low heat for 5 minutes. Turn off the heat and leave to cool. The flavor will soak in. It tastes even better if you set them aside overnight.
• 4. Rinse the rice and drain in a colander for 30 minutes. Cook it in a rice cooker with a bit less water than usual and kombu.
• 5. Combine the ● ingredients to make sushi vinegar. Transfer the steamed rice to a bowl. Add the sushi vinegar and mix briskly.
• 6. Squeeze the aburaage lightly to remove the liquid. Shape the rice into barrels and stuff into each pocket.
• 7. Refer to the amounts indicated in [ ] when you want to make 20 pieces.
• 8. For your information... When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
• 9. Its always popular with guests!