Soboro Mixed Inari-zushi
Soboro Mixed Inari-zushi

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, soboro mixed inari-zushi. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Soboro Mixed Inari-zushi is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Soboro Mixed Inari-zushi is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook soboro mixed inari-zushi using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Soboro Mixed Inari-zushi:
  1. Make ready 2 cups (180 ml) cup) Japanese Short Grain Rice
  2. Get 50 ml Rice Vinegar
  3. Make ready 40 g (about 40ml) Sugar
  4. Make ready Slightly less than 1 teaspoon (4g) Salt
  5. Take 1 Egg *whisked
  6. Make ready 125 g Chicken Mince OR Pork Mince
  7. Make ready 1 teaspoon grated Ginger
  8. Take 5 cm Carrot *cut into small pieces
  9. Take 1 Shiitake *cut into small pieces
  10. Get 1 handful Baby Spinach
  11. Get 1 teaspoon Sugar
  12. Prepare 2 teaspoons Soy Sauce
  13. Get 12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)
  14. Make ready *If you want to cook Abura-age by yourself, here is the list of the ingredients
  15. Get 6 sheets Abura-age (thin fried tofu)
  16. Prepare 1 cup Dashi
  17. Make ready 4 tablespoons Mirin
  18. Prepare 4 tablespoons Sugar
  19. Take 4 tablespoons Soy Sauce
Steps to make Soboro Mixed Inari-zushi:
  1. If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar.
  2. If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce.
  3. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
  4. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
  5. Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
  6. Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
  7. Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.

So that’s going to wrap it up for this special food soboro mixed inari-zushi recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!