My Grandma's Recipe! Juicy Inarizushi

Name: My Grandma's Recipe! Juicy Inarizushi
Yield: 20 servings
Cuisine: American
Ingredients: 10 slice Aburaage; 540 ml White rice; 300 ml ○Bonito & kombu dashi stock; 50 ml ○Soy sauce; 2 tbsp ○Sugar (a bit of brown sugar, granulated sugar, and caster sugar); 3 tbsp ○Mirin; 50 ml ○Sake; 1 Vinegar; 1 White sugar; 2 tbsp Roasted sesame seeds

cookpad.japan @cookpad_jp

I asked my grandma how to make these.

The key is to briefly boil the sushi vinegar!! My grandma uses good vinegar, so she adds in only a bit of sugar to accompany the vinegar. I only have cheap vinegar, so I added sugar into the vinegar at a 2:1 ratio. For 20 pieces. Recipe by coco0802

I asked my grandma how to make these.

cookpad.japan @cookpad_jp

I asked my grandma how to make these.

Saved

Ingredients

20 servings

10 sliceAburaage
540 mlWhite rice
For seasoning the aburaage:
300 ml○Bonito & kombu dashi stock
50 ml○Soy sauce
2 tbsp○Sugar (a bit of brown sugar, granulated sugar, and caster sugar)
3 tbsp○Mirin
50 ml○Sake
For the sushi vinegar:
1Vinegar
1White sugar
2 tbspRoasted sesame seeds

Saved

Steps

1

Prepare the aburaage. Cut in half, and open up the flaps to create pockets. Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
2

In a pot, pour 400 ml of dashi stock with the aburaage. There should be enough to submerge the aburaage, and add the flavoring ingredients. Adjust to taste.
3

Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
4

For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool. Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds. It also tastes great with black sesame seeds~
5

Stuff the sushi rice into the aburaage pouch. This time I didn't add sesame seeds (I forgot to buy it).