My Go-To Japanese Breakfast: Addictive Inari Sushi, Egg Miso Soup & Gomaae

sushi rice

🥗Healthier: brown rice

💰Cheaper: short-grain rice

Brown rice adds fiber and nutrients.

inari age

🥗Healthier: baked tofu

💰Cheaper: store-bought tofu pouches

Baked tofu is lower in calories.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white vinegar + sugar

Easier to find and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option for less salt.

Cut 30 g of onion into half moons.

Cut 70 g of spinach into bite-sized pieces.

Cut 2 sheets of fried tofu in half and squeeze them by rolling a cooking chopstick over them to open and make a pocket.

Pour plenty of boiling water over the fried tofu to allow the flavor to absorb, then let it cool and squeeze out the water by hand.

Blanch the spinach in boiling water for 30 seconds, then drain and mix it with half a tablespoon of sesame paste, half a teaspoon of sugar, half a teaspoon of soy sauce, half a teaspoon of rice vinegar, a dash of salt, and one teaspoon of ground white sesame seeds.

Drain the spinach and mix it into the sauce.

In a pot, combine 1 tablespoon and 1 teaspoon of sugar, 2.5 teaspoons of soy sauce, a dash of dash powder, and 70 ml of water. Heat over medium heat until boiling, then reduce to low and add the fried tofu, covering with a drop lid.

Simmer for 3 minutes, then turn the tofu over, cover again, and simmer for another 3 minutes until the liquid evaporates. Remove and let cool.

Prepare the sushi rice sauce by heating 30 ml of rice vinegar, 5 g of sugar, and 1.5 g of salt in the microwave at 500 W for 30 seconds until dissolved.

Mix 170 g of cooked white rice with the prepared sushi vinegar and 1 to 2 teaspoons of white sesame seeds, then mix well.

Shape the sushi rice into small rectangles and fill the fried tofu pockets with the sushi rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens