Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, inarizushi made with juicy aburaage. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Inarizushi Made With Juicy Aburaage is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Inarizushi Made With Juicy Aburaage is something that I have loved my whole life.
Home-made Inari Sushi is not difficult to make at all. All you need to do is cook seasoned aburaage pouches and sushi rice, then wrap A seasoned aburaage pouch for Inarizushi is sometimes called 'inariage' (いなり揚げ) because it is aburaage (油揚げ) for Inarizushi (いなり寿司). Inarizushi is a kind of sushi or rice ball.
To get started with this particular recipe, we must prepare a few components. You can cook inarizushi made with juicy aburaage using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Inarizushi Made With Juicy Aburaage:
- Get 5 pieces Aburaage
- Get 360 ml Rice
- Prepare 6 tbsp Sushi vinegar
- Take 4 tbsp ○Soy sauce
- Take 3 tbsp ○Sugar (brown sugar crystals preferable)
- Make ready 200 ml ○Bonito flakes & kombu based dashi stock
- Make ready 1 tbsp ○Sake
- Get 1 tbsp ○Mirin
- Get ✿ Additions, optional
- Prepare 3 cm ✿Carrot
- Make ready 2 pieces ✿Shiitake mushrooms
- Make ready 1/6 piece ✿Konnyaku
- Get 1 piece ✿Kanpyo
- Get 1/2 piece ✿Koya tofu
- Make ready 200 ml ☆Dashi stock
- Get 3 tbsp ☆Soy sauce
- Get 2 tbsp ☆Sugar
- Prepare 1 tsp each ☆Sake and mirin
- Get 1 Sesame seeds
Because the aburaage keeps the rice held together so well, and it's usually made with just rice inside, inarizushi is easy to eat, even when using your hands. Aburaage (油揚げ) are made from plain tofu that's been sliced and then deep fried. When the slices are deep fried, they turn crinkly and form an air pocket inside. You can find aburaage in the refrigerated or freezer section of a Japanese grocery store.
Steps to make Inarizushi Made With Juicy Aburaage:
- Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil. When the oil is gone, drain them into a colander.
- When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked ✿ into the same size.
- Put the ingredients marked ☆ into a pot and simmer until the juice is reduced. Turn off the heat and leave to cool.
- Before seasoning the abura-age, roll a rolling pin over both sides to drain. (This also makes easier to open into pockets.)
- Cut the abura-age in half. Put the listed ○ ingredients as well as the abura-age into a pot, simmer over medium-low heat.
- Cook the rice with a bit less water than usual. Pour the sushi vinegar and mix briskly. Mix in the ✿ ingredients (or plenty of sesame seeds instead).
- Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age.
- Squeeze the abura-age lightly to remove the liquid and stuff the rice into each pocket.
They are made in the same way as Chinese 'tofu puffs'. Inarizushi is fried tofu pouches filled with sushi rice. The tender and juicy tofu pouches with the dashi stock have a delicate homemade taste. Let's prepare the aburaage, fried tofu pouches. Roll out each fried tofu with a rolling pin.
So that’s going to wrap it up with this exceptional food inarizushi made with juicy aburaage recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
