Inarizushi
Ingredients: Aburaage - Fried Tofu Pouches, Dashi Stock, Sugar, Mirin, Soy Sauce · 90 min cook time · 250kcal · ~₩14,050
Ingredients
6pieces Aburaage - Fried Tofu Pouches, 300ml Dashi Stock, 3tbsp Sugar, 2tbsp Mirin, 2tbsp Soy Sauce, 3pieces Dried Shiitake Mushrooms, 30g Carrot, 4g Dried Hijiki Seaweed, amount Vegetable Oil, 4tbsp Shiitake Liquid, 0.5tbsp Sake, 0.5tbsp Mirin, 0.5tbsp Sugar, 0.5tbsp Soy Sauce, 1tbsp Toasted White Sesame Seeds, amount Rice, 1tbsp Sake (for rice), amount Dried Kombu Seaweed, amount Sushi Vinegar, amount Omelette Sheets (2 eggs + sugar), amount Boiled Mitsuba (Japanese wild parsley), amount Pickled Ginger
Instructions
1. Roll out each fried tofu with a rolling pin to make it easy to open. Cut them in half and carefully open the pouches. Repeat to make 12 tofu pouches in total.
2. Put the fried tofu in a generous amount of boiling water. Cover with a drop-lid and cook for 5 minutes to remove excess oil and soften the tofu.
3. Turn off the burner, remove the drop-lid with tongs, and remove the fried tofu from the pot. Cool them down on a mesh strainer.
4. Squeeze water out of the fried tofu. Press them firmly between paper towels to remove any excess water.
5. Put the dashi stock, sugar, mirin, and soy sauce into a skillet. Turn on the burner and stir with a paddle to dissolve the sugar.
6. Spread the fried tofu in the skillet in four sections, stacking each section in three layers. Press the fried tofu with tongs to let them soak in the dashi stock thoroughly.
7. Put the drop-lid on, cover, and simmer for 20 minutes.
8. Remove the cover and the drop-lid. Flip the fried tofu with a paddle and tongs. Replace the drop-lid and simmer down until all the dashi stock is evaporated.
9. Turn off the burner. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock.
10. Slice the carrot thinly, stack them, and chop into fine pieces.
11. Chop the hijiki seaweed into fine pieces. (Soak dried hijiki for 20-30 minutes beforehand, then rinse and drain well).
12. Squeeze out excess liquid from dried shiitake mushrooms (soaked overnight in water in the fridge). Remove stems and slice thinly, then chop into fine pieces.
13. Heat vegetable oil in a small pot. Add carrot, shiitake mushrooms, and hijiki seaweed. Thoroughly stir-fry the ingredients.
14. Pour in the shiitake liquid. Add sake, mirin, sugar, and soy sauce. Lightly stir with a paddle. Reduce heat to low and boil it down until all the liquid is evaporated.
15. Cook the rice with 1 tbsp sake and dried kombu seaweed.
16. Put on kitchen gloves and remove the inner container from the rice cooker. Put the fresh steamed rice in a shallow bowl.
17. Pour sushi vinegar evenly over the rice with a paddle. Quickly spread the rice in the bowl, moving the paddle in a slashing motion to keep the rice from becoming gooey. Continue to stir gently while turning it over.
18. When the rice is evenly dressed with vinegar, cover with a tightly squeezed kitchen towel. Leave the sushi rice to rest for a while and allow the vinegar to be absorbed.
19. While still warm, add the cooked carrot, hijiki seaweed, shiitake mushrooms, and toasted sesame seeds to the sushi rice. Mix the sushi rice with a paddle in a slashing motion.
20. Lightly squeeze excess stock from the fried tofu. Fold the mouths outward and shape the tofu into pouches.
21. Shape the sushi rice into a small ball and stuff it into each tofu pouch. Adjust the shape and fold the mouth of the fried tofu. Repeat this process to make 12 pieces of Inarizushi.
22. For an alternative, wrap a premade omelette sheet around a sushi rice ball. Tie the egg with a string of boiled mitsuba (Japanese wild parsley).
23. Serve the Inarizushi and the omelette sushi on a plate. Garnish with pickled ginger.
Source: Watch the original video