Inarizushi (Inari sushi) Recipe

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Tofu Skin

  2 servings or 40g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Mushrooms

  Shiitake, dried

  3 mushrooms or 11g

• Carrots

  Raw

  1 small or 50g

• White rice

  Long-grain, regular, raw, unenriched

  3 cup or 555g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage. Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.
2. Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).
3. Hydrate shiitake mushrooms in water for 30 minutes. You can reserve the liquid to mix with Dashi later if you want.
4. Remove stems from Shiitake mushrooms and slice thinly. Cut carrots thinly (1 1/2" long).
5. Boil Dashi with soy sauce and sugar in a pot, add carrots and mushrooms until the liquid is almost gone.
6. Mix sushi rice, cooked vegetables, and sesame seeds well. Make 8 small oblong rice balls (there may be leftover rice). Squeeze the Aburaage just a little and stuff rice balls in the pouches.
7. (source: http://www.japanesecooking101.com/inarizushi-inari-sushi-recipe/)