Simmered Inari
cookpad.japan @cookpad_jp
This is a variation of meat-stuffed peppers.
Avoid packing the inari too much since the ground meat filling will expand to a certain extent. Recipe by Raby
Simmered Inari
This is a variation of meat-stuffed peppers.
Avoid packing the inari too much since the ground meat filling will expand to a certain extent. Recipe by Raby
Cooking Instructions
- 1
Hydrate the dried hijiki in a decent amount of water, and drain it well. Mince the onion. Roughly mince the carrot and shiitake mushrooms.
- 2
Put the ground pork, onion, salt, egg, and panko into a bowl and knead well until it's sticky. Then add the carrot, shiitake mushrooms, edamame, and hijiki. Thoroughly mix everything together.
- 3
Cut the aburaage for inari sushi into half (not diagonally). Open up into pockets and stuff the Step 2 meat mixture gently.
- 4
Using a large frying pan or a pot, align the aburaage from Step 3 with the open end facing up. Pour in the dashi stock, soy sauce, sugar, and mirin and turn the heat on. When it comes to a boil, turn the heat to medium. Cover the pan and simmer. Pour the sauce over the aburaage occasionally (for 2-3 times) and simmer for 7-8 minutes.
- 5
Transfer the simmered inari onto a serving dish. Simmer to reduce any leftover sauce. Add the katakuriko dissolved in water to thicken the sauce. Pour it over the simmer inari to finish.
- 6
I've also packed them in bento.
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