Stuffed Fried Tofu Pouches (Inari Sushi)
Fully-flavored with sesame seeds and young sardines.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Mix together (A), warm in a microwave then stir together to dissolve. Pour this mixture onto the rice, quickly stir in, cover with a moistened paper towel and cool to room temperature.
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Place each sheet of thin deep-fried tofu onto a cutting board, use a cooking chopstick or rolling pin to firmly push down and roll over each sheet. Then cut the sheets in half and widely open each to form pouches.
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Place (2) into boiling water and allow to boil for about 1 minute to remove excess oil.
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Place the dashi into a pot, add in (3) and simmer for about 10 minutes.
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Add in (B), cover with a drop lid* and simmer for a further 10 minutes.
- A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
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Lighly toast the sesame seeds to fragrant before adding to (1), also add in the semi-dried young sardines and combine all together.
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Stuff (6) into (5), after lightly squeezing out excess broth. Garnish with pickled red ginger if available.
Cooking Basics
Ingredients (for 800 ml / 27 fl. oz. of dashi)
- Kombu/kelp
- 10 g (3 × 25 cm / 1.2 x 10 in.)
- Katsuobushi/bonito flakes
- 20 g (0.7 oz.)
- Water
- 1000 ml (33.8 fl. oz.)
Directions
Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes. Place a dampened paper towel over an all-purpose strainer and strain the dashi.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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