A Family Favorite! Plump Inari Sushi

Name: A Family Favorite! Plump Inari Sushi
Yield: 10 servings
Cuisine: American
Ingredients: 5 pieces Aburaage; 200 ml ●Dashi stock; 1 tbsp ●Mirin; 4 tbsp ●Cane or granulated sugar; 2 tbsp ●Soy sauce; 360 ml Rice; 180 ml Water; 1/2 tbsp Sake; 1 ×2 1/2 cm Kombu for dashi stock; 2 tbsp ◆Vinegar; 1 tbsp ◆Sugar; 1/2 tsp ◆Salt; 1 tbsp White sesame (if you prefer)

cookpad.japan @cookpad_jp

I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.

When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go

I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.

When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go

cookpad.japan @cookpad_jp

I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.

When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go

I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.

When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go

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Ingredients

10 servings

5pieces Aburaage
200 ml●Dashi stock
1 tbsp●Mirin
4 tbsp●Cane or granulated sugar
2 tbsp●Soy sauce
360 mlRice
180 mlWater
1/2 tbspSake
1×2 1/2 cm Kombu for dashi stock
2 tbsp◆Vinegar
1 tbsp◆Sugar
1/2 tsp◆Salt
1 tbspWhite sesame (if you prefer)

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Steps

1

Roll a chopstick over the aburaage to make it easier to open them up into pockets.
2

Boil the aburaage for 10 seconds to remove excess oil.
3

Sandwich the aburaage between sheets of paper towels to drain off the excess water. Cut in half.
4

Put the ingredients marked ● into a pot and bring to a boil. Add the aburaage and simmer over low heat for 5 minutes while pouring the broth over them.
5

Turn off the heat and let cool. If you're going to make the sushi later, store the seasoned aburaage in the fridge together with the broth.
6

To make the sushi vinegar: Put the ingredients marked ◆ into a heatproof bowl and microwave for 30 seconds at 500W. Mix to dissolve the sugar.
7

To make the sushi rice: 1. Rinse the rice and cook in a rice cooker with water, sake and kombu.
8

2. Transfer the steamed rice to a bowl. Add combined sushi vinegar, and mix briskly while fanning with a hand-held fan to cool.
9

3. Cover the rice with a wrung out moistened kitchen towel. 4. Mix the sesame seeds to taste.
10

Squeeze the aburaage lightly to remove the liquid. Stuff 35 g of the rice into each pocket. Tip: The mini-inari sushi in the front row of the photo have been cut in half again after being stuffed with rice.