Kyoto Cooking Circle monthly recipe |
|
Inari-Zushi (Sushi in a pouch) | |
Sushi rice (to make 4 rolled sushi and 8 sushi in a pouch) | |
Ingredients | |
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) |
|
Directions: | |
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) | |
Ingredients: | |
4deep-fried tofu pouches(abura-age)150ml water, 1and l/2 Tbsp.sugar, 1Tbsp. soy sauce, 1Tbsp. mirin, 1Tbsp. toasted sesame seeds |
|
Directions: | |
|
|
*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) |
|
ページトップへ戻る レシピページへ戻る Back to the top of this page Back to the RECIPE page |
SEO | [PR] 爆速!無料ブログ 無料ホームページ開設 無料ライブ放送 | ||