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My Grandma's Recipe! Juicy Inarizushi Recipe

My Grandma's Recipe! Juicy Inarizushi Recipe
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Serving : 20
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Prepare the ingredients before making My Grandma's Recipe! Juicy Inarizushi in your home. Then, follow these steps below to serve My Grandma's Recipe! Juicy Inarizushi for your family or friends.

Ingredients: My Grandma's Recipe! Juicy Inarizushi

  • 10 slice Aburaage
  • 540 ml White rice
  • For seasoning the aburaage:
  • 300 ml ○Bonito & kombu dashi stock
  • 50 ml ○Soy sauce
  • 2 tbsp ○Sugar (a bit of brown sugar, granulated sugar, and caster sugar)
  • 3 tbsp ○Mirin
  • 50 ml ○Sake
  • For the sushi vinegar:
  • 1 Vinegar
  • 1 White sugar
  • 2 tbsp Roasted sesame seeds

How to Make My Grandma's Recipe! Juicy Inarizushi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make My Grandma's Recipe! Juicy Inarizushi in your home by yourself.

    Step 1
  • Prepare the aburaage. Cut in half, and open up the flaps to create pockets. Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
  • Step 2
  • In a pot, pour 400 ml of dashi stock with the aburaage. There should be enough to submerge the aburaage, and add the flavoring ingredients. Adjust to taste.
  • Step 3
  • Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
  • Step 4
  • For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool. Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds. It also tastes great with black sesame seeds~
  • Step 5
  • Stuff the sushi rice into the aburaage pouch. This time I didn't add sesame seeds (I forgot to buy it).
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