Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Inari-zusih (Inari Sushi)

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Ingredients (6 pieces):

Vinegared rice cooked with 75g Japanese rice
1 Tbsp Rice vinegar
½ Tbsp Sugar
Pinch of Salt
3 Slices Abura-age(Fried tofu)

(A)
100ml Soup stock
2 Tbsp Sugar
2 Tbsp Mirin
1 Tbsp Soy sauce

Options for Vinegared rice:
1 Tbsp White sesame seed
½ Yuzu peel

Directions:

1. Remove the oil from the Abura-age by pouring hot water over it. Then, cut them in half.

2. Pour all the ingredients of (A) in a pot and heat it with low flame.
Place the Abura-age in a pot and put a fallen-lid directly on the food to be evenly boiled.
Simmer until the Abura-age absorbs all the soup. (It usually takes about 20 minutes.)
Turn off the heat and cool it down.

3. Mix rice vinegar, sugar and salt in a small bowl.

4. Pour the sauce over the rice and gently mix it all together.

5. Open each pocket of Abura-age and stuff about a half full with the rice.
Fold its top to close the pocket.

Memo : 
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