INARI ZUSHI (稲荷寿司) -Sushi pocket (Fried bean curd stuffed with vinegar rice)
＊＊＊ Vinegar rice stuffed into pouches of deep fried tofu, a favorite food of foxes messengers of the rice god "Inari"
’How to make home made "aburaage"
1. Slice the tofu into approx. 1 cm thick slices, Cut Tofu on paper towels or cotton towels to drain
2. Leave the tofu slices between paper towels and let the towels absorb the moisture
3.Fry the tofu slices in vegetable oil twice (First 160℃,then 180℃),and put them on a drain pan
4.Lay the fried tofu slices flat on a plate, put food wrap around them, and MICROWAVE(600W)
for about 1 minute until you see steam coming out of fried the tofu slices
"Vinegar rice"
400ml rice, 400ml water, 10cm kombu kelp, 1Tbsp white parched sesame
A 50ml vinegar, 2Tbsps suger, 1/2tbs salt
*Abura-age*
6 slices abura-age
B 2 Tbsp stock, 1/2Tbsp soy sauce, 1/2Tbsp mirin, 1/2Tbsp sugar
Directions
1, Make vinegar rice
1) Wash the rice 30min prior to cooking, and drain on a sieve.
2)Place the rice, water and kombu into a rice cooker, and cook.
3) When rice is cooked, sprinkle the vinegar dressing A all over the rice. Using a flat wooden spoon, toss the rice with horizontal cutting strokes while cooling the rice with a hand-fan.
2, Prepare aburaage as follows
1) Place the aburaage on a cutting board, and roll one cooking chopstick over it to make it easy to open. Cut the aburaage in half lengthwise, and open each pocket using the fingertips.
2) Boil the aburaage to remove excess oil. Place the aburaage in B and simmer for about 5 min.
3, When the rice is cooled to body temperature, mix it with the parched sesame.
4, Squeeze the aburaage lightly to remove moisture. Fill each aburaage pocket with the vinegar rice. Adjust the shape and fold the opening.
5. It is the most popular,casual, home made style sushi in Japan, you can add whatever you want. Make your own "Help yourself Sushi"
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