Soboro Mixed Inari-zushi

Name: Soboro Mixed Inari-zushi
Yield: 12 Pieces
Cuisine: British
Ingredients: 2 cups (180 ml) cup) Japanese Short Grain Rice; 50 ml Rice Vinegar; 40 g (about 40ml) Sugar; Slightly less than 1 teaspoon (4g) Salt; 1 Egg *whisked; 125 g Chicken Mince OR Pork Mince; 1 teaspoon grated Ginger; 5 cm Carrot *cut into small pieces; 1 Shiitake *cut into small pieces; 1 handful Baby Spinach; 1 teaspoon Sugar; 2 teaspoons Soy Sauce; 12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age); 6 sheets Abura-age (thin fried tofu); 1 cup Dashi; 4 tablespoons Mirin; 4 tablespoons Sugar; 4 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.

Hiroko Liston @hirokoliston

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Ingredients

12 Pieces

2 cups (180 ml)cup) Japanese Short Grain Rice
50 mlRice Vinegar
40 g(about 40ml) Sugar
Slightly less than 1 teaspoon (4g) Salt
1Egg *whisked
125 gChicken Mince OR Pork Mince
1 teaspoongrated Ginger
5 cmCarrot *cut into small pieces
1Shiitake *cut into small pieces
1 handfulBaby Spinach
1 teaspoonSugar
2 teaspoonsSoy Sauce
12 pieces‘Inari-zushi no Moto’ (Seasoned Abura-age)
*If you want to cook Abura-age by yourself, here is the list of the ingredients
6 sheetsAbura-age (thin fried tofu)
1 cupDashi
4 tablespoonsMirin
4 tablespoonsSugar
4 tablespoonsSoy Sauce

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Steps

1

If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar.
2

If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce.
3

Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
4

When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
5

Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
6

Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
7

Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.