How to Make Basic Inarizushi (Inari Sushi) | OCHIKERON | Create Eat Happy :)

Video Description

In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event! Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches). In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best 😉 You can also make Inarizushi with flavored rice: https://youtu.be/lIj9H4KLLbY Topping ideas: https://youtu.be/7u8wzq0F5bM Dashi Broth (Kayanoya Dashi) I used: https://amzn.to/30XjISb --------------------------------- How to Make Basic Inarizushi Difficulty: Easy Time: 1hr + cooling time Number of servings: 20 pieces Ingredients: 660g (1.5lb.) cooked Japanese rice (short-grain rice) A * 3 tbsp. rice vinegar * 3 tbsp. sugar * 1 tsp. salt 10 square Aburaage (deep-fried tofu pouches) B * 4 tbsp. soy sauce * 4 tbsp. Mirin (sweet Sake) * 4 tbsp. sugar * 400ml Dashi broth 4 tbsp. roasted white sesame seeds Directions: 1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares. 2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well. 3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK. 4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice. 5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details. レシピ（日本語） https://cooklabo.blogspot.com/2020/01/inarizushi.html --------------------------------- Music by YouTube Audio Library Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them. ♥FOLLOW ME HERE♥ http://instagram.com/ochikeron/ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron ♥My COOKBOOK available on Amazon Kindle♥ http://amzn.to/2EwR3ah NO MORE hard copies... those who got one are lucky! ♥More Written Recipes are on my BLOG♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron?sub_confirmation=1