Simmered Inari

Name: Simmered Inari
Yield: 12 servings
Cuisine: American
Ingredients: 6 slice Aburaage (for inari sushi); 350 grams Ground pork; 3 tbsp Panko; 1 tsp Salt; 1/4 large Onion; 1 Egg; 3 Shiitake mushrooms; 1/4 Carrot; 1 1/2 tbsp Dried hijiki; 1 handful Edamame; 400 ml Dashi stock; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Mirin; Katakuriko or potato starch

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

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

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

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

Saved

Ingredients

12 servings

6 sliceAburaage (for inari sushi)
350 gramsGround pork
3 tbspPanko
1 tspSalt
1/4large Onion
1Egg
3Shiitake mushrooms
1/4Carrot
1 1/2 tbspDried hijiki
1 handfulEdamame
400 mlDashi stock
2 tbspSoy sauce
2 tbspSugar
1 tbspMirin
Katakuriko or potato starch

Saved

Steps

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.