Easy Inarizushi

Name: Easy Inarizushi
Yield: 10 servings
Cuisine: American
Ingredients: 5 Aburaage; 200 ml Dashi stock; 1 china spoon Sake; 1 china spoon Honey; 1 china spoon Mirin; 1 china spoon Soy sauce; 1 Takuan - Yellow pickled daikon; 1 china spoon Sesame seeds

cookpad.japan @cookpad_jp

I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.

If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.

If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

cookpad.japan @cookpad_jp

I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.

If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.

If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

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Ingredients

10 servings

5Aburaage
200 mlDashi stock
1china spoon Sake
1china spoon Honey
1china spoon Mirin
1china spoon Soy sauce
1Takuan - Yellow pickled daikon
1china spoon Sesame seeds

Saved

Steps

1

Pour boiling water over the abura-age and drain the excess oil.
2

Combine dashi stock, sake, honey, mirin, and soy sauce. Simmer the abura-age in the mixed condiments for 20 minutes. Put a small lid right on top of the simmering ingredients (drop lid or otoshibuta). When it's cooked, remove from the pan, turn it upside-down and set aside to cool.
3

Julienne the takuan and combine with sesame seeds.
4

Mix the rice with the takuan and sesame from step 3, and form into desired shapes.
5

Done.
6

I imagine udon or soba noodles would be served with inari sushi, but thinking about a balanced meal, I made Dago-jiru soup (southern Japan specialty) with lots of veggies instead.