- 2 cup sushi riced, cooked.
- 6 slice deep-fried tofu(abura-age)
- 1 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp sake
- 1+1/2tbsp sugar
- 1 tbsp mirin
- toasted white sesame
- Make sushi rice. (Vinegar rice)
- Put the deep fried tofu on a cutting board, and roll one chopstick over it to make it easy to open. Cut to then, in half lengthwise, and open each pockets using the fingertips.
- Boil the deep fried tofu to remove excess oil. Heat the dashi stock, add the sake, soy sauce, sugar, and mirin in a pot and simmer for about 5min, and reduce heat, cover with a *drop-lid and simmer until the liquid is almost gone.
- Squeeze the deep fried tofu lightly to remove moisture. Moisten hands with vinegar-add water to prevent rice from sticking. Fill each deep fried tofu pocket. With sushi rice, Adjust the shape and fold the opening.
- Sprinkle with sesame.
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wow Sushi is one of my favorite dish and my wife loves to make different types of sushi dishes…I will recommend this site to her…
Thanks
I wondered how the pockets were made.I really enjoy Inary.now maybe I can try to make them at home.pervided I don’t make too big of a mess out of it.
Cool looking blog, can I ask you what template you are running and how much it costs? I’ve been using free ones but can’t find one that I actually like.
Domo Arigato, Sensi Nyaoko! I’ve always wanted to make Inari as it is my favorite! your instructions made this very simple to understand how!