A picture of Delicious Even Cold! Our Family's

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

Name: Delicious Even Cold! Our Family's "Inari Sushi"
Yield: 30 servings
Cuisine: American
Ingredients: 720 ml Rice; 3 pieces [3 pieces] Kombu based dashi stock (3 cm square pieces); 30 pieces [20 pieces] Aburaage (half size); 6 tbsp [4 tablespoons] ●Vinegar; 2 tbsp [1 and 1/3 tablespoons] ●Brown soft sugar (or granulated sugar); 1 heaped teaspoon [1 teaspoon] ●Salt; 4 and 1/2 tablespoons [3 tablespoons] ★Mirin; 150 ml - 180 ml 【100ml】 ★Brown soft sugar (or granulated sugar); 3 and 1/2 tablespoons [2 tablespoons] ★Soy sauce; 1 tsp [1/2 teaspoon] ★Salt; 200 ml [200 ml] ★Water

cookpad.japan @cookpad_jp

I made this because my family simply loves inari sushi!

I recommend using brown soft sugar for a richer taste.
Before stuffing the rice into aburaage, be sure to prepare enough portions of rice by dividing into 6 and then into 5 for a total of 30 portions.
You don't have to use a fan to cool or use a wooden sushi tub. Recipe by umemodoki

I made this because my family simply loves inari sushi!

cookpad.japan @cookpad_jp

I made this because my family simply loves inari sushi!

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Ingredients

30 servings

720 mlRice
3pieces [3 pieces] Kombu based dashi stock (3 cm square pieces)
30pieces [20 pieces] Aburaage (half size)
6 tbsp[4 tablespoons] ●Vinegar
2 tbsp[1 and 1/3 tablespoons] ●Brown soft sugar (or granulated sugar)
1heaped teaspoon [1 teaspoon] ●Salt
4and 1/2 tablespoons [3 tablespoons] ★Mirin
150 ml- 180 ml 【100ml】 ★Brown soft sugar (or granulated sugar)
3and 1/2 tablespoons [2 tablespoons] ★Soy sauce
1 tsp[1/2 teaspoon] ★Salt
200 ml[200 ml] ★Water

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Steps

1

Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage that's 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

It's always popular with guests!