Yes, I keep calm and carry on baking 🙂
Today, however, I am posing an Inarizushi recipe – one of my favourite rice dishes.
Inarizushi is seasoned rice wrapped in abura-age (thin deep-fried tofu) pouch simmered in sweet soy sauce. ‘The rice filling can be as it is, or mixed with other ingredients such as sesame, carrots, shiitake mushrooms and others. Although Isarizushi is a type of sushi, you will probably not find it at high-class sushi restaurants. It is normally sold at small local stores or specialized take-out stores. One of the charms of inari-zushi is that it can be easily eaten with one hand.’ (source: MATCHA)
The rice filling normally comes with some ingredients, but this one is very simple – just walnuts!
(for 12 inarizushi)
[for dashi stock]
5 cm x 5 cm dashi kombu (dried kelp)
10 g katsuobushi (bonito flakes)
500 ml water
300 g Japanese short grain rice (or 2 rice cooker cups – 1 cup = 180 ml )
340 ml water, ideally soft water
5 cm x 5 cm dashi kombu
12 square abura-age (or 6 rectangle, cut into half to make 12 )
4 tbsp caster sugar
3 tbsp usukuchi shoyu (Japanese light soy sauce)
60 ml rice vinegar
2 tbsp caster sugar
¼ tsp sea salt
60 g walnut (less bitter ones preferable. I used Howard variety), lightly roasted
optional: mitsuba, boiled (to garnish)
- Soak the dashi kombu in the water for overnight.
- Put the rice in a large bowl with some water and wash gently in a circular motion for about 10 seconds, then discard the water. Repeat 3-4 times and drain with a sieve or strainer. Soak the rice in the 340 ml water for 60 min (30 min in summer). Then cook in rice cooker with another dried kelp. If you don’t have a cooker, click here and follow 6 in Method.
- Meanwhile, roll the abura-age with a rolling pin to flatten and to make them open easily. Cut one side of each and open carefully to make a pouch (no need for rectangle ones). Put the abura-age in boiling water for a minute and drain well and pat dry.
- To make dashi stock, put the kombu and water (Method 1) along with the katsuobushi in a pot and slowly bring just below boiling point. Turn off the heat and remove kombu, but leave katsuobushi for 5 minutes and strain.
- In a large pot, pour in the dashi stock, 4 tbsp sugar and soy sauce, and bring to the boil. Put in the abura-age and place a drop lid or cover with foil on top of the liquid and abura-age. Simmer on low heat for about 30 minutes or until the liquid has almost gone (but not all), and gets absorbed into the abura-age. Let them cool in the liquid.
- Meanwhile, mix the rice vinegar, 2 tbsp sugar, and salt in a small bowl. Place the cooked rice in a large bowl while hot and slowly pour the mixed vinegar evenly onto the rice by dripping it onto a spatula. Quickly mix using a cut and fold motion. Scatter in the walnuts and fold the rice over from the bottom 3 to 4 times.
- Squeeze (but not to much) the abura-age but reserve the liquid. Moisten hands with the liquid and make 12 small cylindrical rice balls so as to fit in the abura-age pouch. Open the pouch and stuff the rice ball in.
If you are not sure how to make, watch the below as a reference:
This post made me hungry – almost midnight though!!