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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s prepare the aburaage, fried tofu pouches.

  • Roll out each fried tofu with a rolling pin.

  • This will make the fried tofu easy to open.

  • Cut them in half

  • and carefully open the pouches.

  • Repeat the process

  • and make 12 tofu pouches in total.

  • Let’s remove the excess oil from the fried tofu.

  • Put the fried tofu in a generous amount of boiling water.

  • Cover with the drop-lid and cook the tofu for 5 minutes.

  • This process will remove the excess oil and also soften the fried tofu.

  • Turn off the burner and remove the drop-lid with tongs.

  • Remove the fried tofu from the pot.

  • Cool them down on a mesh strainer.

  • Squeeze water out of the fried tofu.

  • Press them firmly between paper towels to remove any excess water.

  • Put the dashi stock,

  • sugar,

  • mirin

  • and soy sauce to the skillet.

  • Turn on the burner.

  • Stir with a paddle and dissolve the sugar.

  • Spread the fried tofu in the skillet in four sections.

  • Stack the each section in three layers.

  • Press the fried tofu with the tongs and let them soak in the dashi stock thoroughly.

  • Put the drop-lid on,

  • cover

  • and simmer for 20 minutes.

  • Remove the cover

  • and the drop-lid.

  • Flip the fried tofu with the paddle and tongs.

  • Replace the drop-lid.

  • Simmer down until all the dashi stock is evaporated.

  • Turn off the burner.

  • With the drop-lid still on, cool down the fried tofu

  • and let them absorb the dashi stock.

  • Let’s cut the ingredients for Inarizushi.

  • Slice the carrot thinly.

  • Stack them on top of each other and chop them into fine pieces.

  • Chop the hijiki seaweed into fine pieces.

  • The seaweed normally comes in dried form.

  • Soak for 20 to 30 minutes beforehand,

  • then rinse and drain well before use.

  • Here we have the dried shiitake mushrooms,

  • which were left soaked in water overnight in the fridge.

  • Squeeze out the excess shiitake liquid.

  • Remvoe the stems and slice the shiitake thinly.

  • Chop them into fine pieces.

  • Let's stir-fry the ingredients.

  • Heat the vegetable oil in the small pot.

  • Put in the carrot, shiitake mushrooms and hijiki seaweed.

  • Thoroughly stir-fry the ingredients.

  • Pour in the shiitake liquid.

  • Add the sake,

  • mirin,

  • sugar

  • and soy sauce.

  • Lightly stir with the paddle.

  • Reduce the heat to low and boil it down until all the liquid is evaporated.

  • Let’s make sushi rice.

  • Cook the rice with 1 tbsp sake and the dried kombu seaweed.

  • Lightly stir with a rice paddle.

  • Put on the kitchen gloves and remove the inner container from the rice cooker

  • Put the fresh steamed rice in a shallow bowl.

  • Pour on the sushi vinegar evenly with the paddle.

  • Quickly spread the rice in the bowl.

  • Move the paddle in a slashing motion to keep the rice from becoming gooey.

  • Continue to stir the rice gently while turning it over.

  • When the rice is evenly dressed with the vinegar, cover with a tightly squeezed kitchen towel.

  • Leave the sushi rice to rest for a while and allow the vinegar to be absorbed.

  • While it is still warm,

  • add the carrot, hijiki seaweed, shiitake mushrooms and toasted sesame seeds to the sushi rice.

  • Mix the sushi rice with the paddle in a slashing motion.

  • Let’s stuff the tofu pouches with the sushi rice.

  • Lightly squeeze the excess stock from the fried tofu.

  • Fold the mouths outward and shape the tofu into pouches.

  • Shape the sushi rice into a small ball

  • and stuff it into each tofu pouch.

  • Adjust the shape and fold the mouth of the fried tofu.

  • Repeat this process and make 12 pieces of Inarizushi.

  • Here is a premade omelette sheet.

  • This will turn into an appertising alternative to the Inarizushi.

  • Wrap the egg sheet around the sushi rice ball like shown in the video.

  • Tie the egg with the string of the boiled mitsuba, Japanese wild parsley.

  • Serve the Inarizushi and the omelette sushi on a plate.

  • Finally, garnish with the pickled ginger.

  • Tender and juicy with the tasty dashi stock,

  • this recipe is a delight for everyone.

  • Premade fried tofu pouches in a freezer bag can be stored in the freezer

  • so you can easily prepare Inarizushi any time.

  • You can also add fried tofu on top of udon noodles, making it Kitsune Udon.

  • Good luck in the kitchen!

Hi, I'm Francis,

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C1 tofu fried rice sushi paddle shiitake

How to Make Inarizushi

  • 100 8
    阿多賓 posted on 2013/09/19
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