How To Make Inari Sushi at Home

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One of the cheapest and most popular types of sushi on the market today is the Inari Sushi. It 'used to be stuffed with sushi rice, and even some vegetables into small pouches of tofu or fried tofu, is best known in his day as well aburage Japanese. Instead of the usual Nori seaweed or soybean paper, aburage is used in this sushi. Aburage can be sold either in packets or packaged in cans and are distributed in shops and supermarkets most Japanese.This type of sushi is also called by some famous nicknames, like pocket-sushi and sushi brown bag. But whatever may be moniker, this type of sushi is easier, cheaper and tastes really good!

By following the simple procedures below, you can guarantee your own Inari sushi in a very short time.

Inari Sushi Rice Recipe

Ingredients:

Cut into 4 pieces fried tofu in mid

2 cups prepared sushi rice

3 tablespoons sugar

4 tablespoons soy sauce

3Tablespoons mirin or sweet Japanese cooking wine

1 and ¼ cup Dashi or fish stock

Sale

¼ cup grated carrots (par-boiled)

1 teaspoon sesame seeds (toasted) optional

Pickled ginger (for garnish)

Steps

1. Since the deep fried tofu, you must remove the excess oil. This is done by immersion in boiling water. Cool for a while ', and then cut in half. What does 8 tofu pouches in all.

2. Combine the soy sauce, sugar, mirin and dashiIn a small saucepan. Bring to slow boil over medium heat. Add tofu pockets to boiling sauce. Cook for about 15-20 minutes, covered with heat slowly, and complete. After 20 minutes, turn off the heat, and drain tofu. You press them dry and set aside.

3. Combine sushi rice, carrots and toasted sesame seeds.

4. Stuff the mixture of rice in tofu cut, carefully folding the ends to secure it.

5. Arrange on a plate and garnish with the pickledGinger.

This recipe yields 8 servings of Inari Sushi

Some tips:

• Some canned tofu are experienced and already cut into service with the bags. Therefore, it can do with boiling in soy sauce and mirin mixture. However, cooking the tofu in the sauce is ideal because it will provide more flavor.

• Mirin is a type of Japanese cooking wine, a sort of sweet version of the good than usual. The mixture makes this wine usually consists of steam mochigomeRice), shochu (Japanese spirit, and komekoji (yeast rice). These are then fermented to make mirin. There are two types of mirin available. Hon Mirin contains 14 percent alcohol. Shin Mirin is less 1 per cent alcohol and is therefore ideal for the kitchen. Shin Mirin is frequently bottled and has a golden yellow. Mirin is also used to prepare the seasoning for sushi rice.

• Aburage is often confused with atsuage. Even though both are soy products and lowFried aburage the variety is thinner. Atsuage is also triangular, thick, ideal for soups cooked in stir fries it, or served with soy sauce. Aburage often in the form of squares and rectangles. This makes perfect aburage when made with sushi rice and sushi Inari filled.

• Dashi or fish stock is relatively easy to do. Katsuobushi or a cup of dried fish flakes can be combined with 2-3 cups of water and then cooked over low heat. Then the flakes of fish cansought to preserve fish stocks.