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Inarizushi
Ingredients (4-5 servings):
I. Abura-age (fried tofu) - 10 plates
Dried shiitake - 3 pc.
Carrot - 30 g
Dashi - 0,5 cup
Sugar - 0,5 tbsp
Sake - 0,5 tbsp
Soy sauce - 0,5 tbsp
White sesame - 0,5 tbsp
Rice - 2 cups
Sake (for rice) - 2 tsp
II. For abura-age:
Dashi - 2 cups
Sugar - 5 tbsp
Soy sauce - 5 tbsp
Mirin - 5 tbsp
III. For awasezu (marinade for rice):
Vinegar - 0,25 cup
Sugar - 2 tbsp
Salt - 0,5 tsp
Preparation:
1. Wash rice thoroughly in cold water, put in colander for a while to make water to trickle down. Put rice in a rice-cooker, fill up with 2 cups of water, add two tea-spoons of sake and boil.
2. Soak dried mushrooms in boil water and leave for 30 minutes.
3. Cut a carrot on small pieces. Cut mushrooms' stems away and cut mushrooms cube-shaped.
4. Put in pan carrot, mushrooms, 0.5 cup of dashi, 0.5 table-spoon of sugar, 0.5 table-spoon of sake, and 0.5 table-spoon of soy sauce. Boil on middle fire till liquid is absorbed.
5. Cut up each plate of abura-age in half. Carefully open each half to take packet. Put them in boiling water and boil for a minute.
6. Put in pan 2 cups of dashi, 5 table-spoons of sugar, 5 table-spoons of soy sause, 5 table-spoons of mirin, and abura-age, put down a lid and boil on weak fire till liquid is steamed almost fully.
7. Preparation of awasezu (marinade for rice):
Mix 0.25 cup of vinegar, 2 tbsp of sugar, and 0.5 tsp of salt in a cup.
8. Put cooked rice in the cup and prepare su-meshi: mix rice with awasezu (marinade for rice). Then add carrot, mushrooms, 2 tbsp of white sesame and mix again. Divide su-meshi into about 20 parts.
Wet your hands and mould small bricks from rice. Put bricks in open abura-age packets. Close packets and squeeze its edges.
* Boil abura-age only after you open it and make packets.
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