Japanese cuisine · Fish & Seafood

Inarizushi

Sweet-savory simmered tofu pockets, stuffed generously with seasoned sushi rice and toasted sesame.

Ingredients · for 4 servings

• 8 sheets aburaage (fried tofu pockets)
• 300 ml dashi
• 4 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 300 g sushi or short-grain rice
• 4 tbsp rice vinegar
• 1 tsp salt
• 1 tbsp toasted sesame seeds
• 1 tbsp red pickled ginger (optional)

Instructions

1. Drop the aburaage into boiling water for 30 sec. to release excess frying oil, shock in cold water and gently press out between your palms, then halve crosswise and open into pockets.
2. Bring the dashi, soy sauce, mirin and sugar to a boil, add the pockets and simmer uncovered over low heat for 20 min. until almost all the liquid is absorbed; let cool in the broth.
3. Rinse the rice until the water runs clear, drain for 20 min., cook covered with 360 ml water for 13 min. and let it steam for a further 10 min.
4. Mix the rice vinegar with 1 tbsp of the cooking broth and the salt, fold into the hot rice, mix in the sesame seeds and let the rice cool to body temperature.
5. Gently press out each pocket and loosely fill with about 40 g of rice using damp hands – do not stuff, or the tofu will tear.
6. Fold the opening inward, place the pockets seam side down on a platter and serve lukewarm or cold with red pickled ginger.