Inari sushi recipe

Inari sushi is a deep-fried tofu pouch stuffed with seasoned sushi rice. Yummy!

Ingredients

• 4 cups of cooked sushi rice
• 10 deep-fried tofu pouches
• Sugar
• Mirin
• Light Japanese soy sauce
• 10 deep-fried tofu pouches
• Japanese or English cucumber
• Dried shittaki mushrooms
• Small carrot

Preparation

Preparing tofu pockets

1. Cut each of the 10 tofu pockets in half
2. Pull tofu open
3. Fill a large saucepan with water and bring to a boil.
4. Add tofu to boiling water and let them cook for about 3 minutes. This process helps to remove grease. Drain them well.

Preparing the sauce

1. In a large saucepan combine the following ingredients:

• 4 tablespoons of light Japanese soy sauce

• 1/2 cup of sugar

• 1 1/2 cups of dashi stock

• 3 teaspoons of mirin

Add tofu pockets to the saucepan and over medium heat cook for about 15 minutes or until the cooking sauce has been absorbed. Remove the tofu pockets and let them cool to room temperature.

Preparing the filling

1. Soak 3 or 4 dried shiitake mushrooms in warm water until they are soft. This may take about 10-15 minutes. Keep the water!
2. Remove stems and any other hard pieces and shop into very small pieces.
3. Finely chop a small carrot.

Cook the shiitake mushrooms and carrot in 1/3 cup of dashi stock, 2 tablespoons of mirin, 1 tablespoon of sake, 1/3 cup of the shiitake liquid.

Finely slice half of a Japanese or English cucumber and soak in salted water. Drain and squeeze using a sushi mat or your hands.

Mix the cucumber with the vegetables and seasoned sushi rice. Fill each of the tofu pockets with this mixture.  

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