[postlink]https://itadakimasutube.blogspot.com/2013/05/inarizushi-recipe.html[/postlink]http://www.youtube.com/watch?v=AT9J-Jii4ocendofvid
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Inarizushi is a kind of sushi or rice ball. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is not something you order at nice sushi restaurants. It is easily found at supermarket delis, but, as you know, home made is the best. Inarizushi is a very casual food and a perfect lunch for picnics because it’s best eaten right from your hands.
Aburaage
is tofu skin that is deep fried, and used in many forms in Japanese
cuisine. It has a slightly spongy texture. Because it’s deep fried, it
can be pretty greasy, so it’s often prepared boiled in hot water
first. For Inari, Aburaage is cooked and seasoned very sweet. Some may
think it too sweet by itself; however, this sweet Aburaage complements
sushi rice very well. Let Aburaage soak in the sweet sauce long enough
so that it absorbs as much flavor as it can. And don’t squeeze out too
much sauce, because that liquid has the flavor.
You can use regular white sushi rice to fill the Aburaage, but adding cooked vegetables mixed in the sushi rice makes it even more tasty. Veggies give extra flavor and also look more appetizing. We simply used carrots and dried mushrooms here, but other vegetables like bamboo shoots and Hijiki sea weed work well, too, if you can find them.
If raw fish is not your favorite, try this Inarizushi. And if you like regular sushi, you’ll still like it, too!
FULL RECIPE : http://www.japanesecooking101.com/inarizushi-inari-sushi-recipe/
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[starttext]
Inarizushi is a kind of sushi or rice ball. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is not something you order at nice sushi restaurants. It is easily found at supermarket delis, but, as you know, home made is the best. Inarizushi is a very casual food and a perfect lunch for picnics because it’s best eaten right from your hands.
Aburaage
is tofu skin that is deep fried, and used in many forms in Japanese
cuisine. It has a slightly spongy texture. Because it’s deep fried, it
can be pretty greasy, so it’s often prepared boiled in hot water
first. For Inari, Aburaage is cooked and seasoned very sweet. Some may
think it too sweet by itself; however, this sweet Aburaage complements
sushi rice very well. Let Aburaage soak in the sweet sauce long enough
so that it absorbs as much flavor as it can. And don’t squeeze out too
much sauce, because that liquid has the flavor.You can use regular white sushi rice to fill the Aburaage, but adding cooked vegetables mixed in the sushi rice makes it even more tasty. Veggies give extra flavor and also look more appetizing. We simply used carrots and dried mushrooms here, but other vegetables like bamboo shoots and Hijiki sea weed work well, too, if you can find them.
If raw fish is not your favorite, try this Inarizushi. And if you like regular sushi, you’ll still like it, too!
FULL RECIPE : http://www.japanesecooking101.com/inarizushi-inari-sushi-recipe/
[endtext]
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