[Stock for Simmering]
Weight ratio for a little sweet inari-sushi
Kelp stock 3 : Mirin (sweet sake) 3 : Soy sauce 1 : Sake 1 : Sugar 1
Note: Mirin has different level of sweetness depending on the company. Make sure to try the stock after mixing it.
Soy sauce taste gets stronger as the stock boils down, so the finished deep-fried tofu pockets tastes quite salty. (They become sweet as well, but salty taste is a lot stronger.)
[Vinegar for Sushi Rice]
Rice 1,800 cc : vinegar 200 g + sugar 60 g + salt 25 g
[How to Make Inari-Sushi]
1. Cut deep-fried tofu pockets in half and parboil them.
2. Squeeze the water out of the pockets.
3. Simmer the pockets in stock strongly flavored with kelp stock, sugar, soy sauce, sake and mirin (sweet sake).
4. Let the pockets sit overnight. After the flavor soaks in the pockets, squeeze out the water.
5. Mix pickled ginger and sesame seeds in sushi rice and put the rice in the pockets.
#inarisushi
#oinarisan
#sushi
#simmereddish
14 авг 2024
