Inarizushi (Inari sushi) - Japanese Cooking 101 #japanesefood

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Flatten the aburaage with a rolling pin, cut one side of each, and open them into pouches. Boil them in hot water for one minute and drain well.
2. Put the water, soy sauce and sugar in a pot and bring to a boil. Add the aburaage and cook for 10-15 minutes, then let cool for at least 3 hours (or overnight in the fridge).
3. Soak the shiitake in water for 30 minutes. Reserve the soaking liquid if you want to use it instead of part of the dashi.
4. Remove the shiitake stems and slice the caps thinly. Cut the carrot thinly into 1 1/2-inch lengths.
5. Bring the dashi, soy sauce and sugar to a boil in a pot, add the carrot and shiitake, and cook until the liquid is almost gone.
6. Mix the sushi rice, cooked vegetables and sesame seeds well. Shape into 8 small oblong rice balls (there may be some rice left over). Gently squeeze each aburaage and stuff a rice ball into each pouch.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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