Kyoto Cooking Circle monthly recipe
Inari-Zushi (Sushi in a pouch)
Sushi rice (to make 4 rolled sushi and 8 sushi in a pouch)
4 cup (720ml) short-grain rice, 4 cup (720ml) water,
    (less water than regular rice. Harder rice is better for sushi.)
 Seasoning for sushi rice: 120ml rice vinegar + 6 Tbsp sugar + 1/2 Tbsp salt
    (You may use already prepared sushi vinegar.)
 Hand vinegar: (vinegar + water, for moistening your hands and
     wiping wooden sushi bowl or knives)
 Place cooked rice in a large wooden sushi bowl and spread. (refer to sushi rice)
 Pour the seasoning for sushi rice over it and mix it with rice in a quick and
 slashing motion in gently but thoroughly, fanning the rice with a fan.

Inari-Zushi (8 pieces)
4deep-fried tofu pouches(abura-age)150ml water,  
1and l/2 Tbsp.sugar,  1Tbsp. soy sauce, 1Tbsp. mirin,  1Tbsp. toasted sesame seeds

  1. Cut abura-age in two widthwise so you can open them like bags.
  2. Immerse abura-age in boiling water, drain and squeeze out excess water.
  3. Simmer in a saucepan with soy sauce, sugar, mirin, and water over low heat until all the liquid disappears.Let stand them to cool.
  4. Combine sesame seeds with sushi rice and mix.
  5. Squeeze out abura-age lightly,and stuff with sushi rice.
*Cooking Hints:
To facilitate stuffing the pouches,shape the sushi rice into small oval-shaped balls in advance, moistening your hands with water and vinegar as you go.

← Maki-zushi (Rolled sushi) and
  Inari-zushi (Sushi in a pouch)
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