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inari zushi
The name translates from Japanese to mean 'golden rice pouches'. Fried, seasoned tofu pockets are stuffed with sushi-meshi (sushi rice). This is a very delightful treat and not at all difficult to make.
Makes 8 pouches
2 Cups Prepared sushi rice
3 Tbs Mirin
3 Tbs Sugar
4 Tbs Soy sauce
1-1/4 Cup Dashi (fish stock)
1/4 Cup Shredded par-boiled carrot
Salt
4 Deep-fried tofu cakes (aburage)*
- or -
8 Canned tofu pouches
2 12-inch Dried gourd strips (optional)
*Aburage can be bought canned or frozen at many Asian food markets. The canned variety are already seasoned and sliced; if using these, plan on three or four pouches per person.
Bring the prepared sushi rice to room temperature.
(If using canned aburage, skip this next step:)
Pour boiling water over the deep-fried tofu cakes to remove oil. Cool, then slice
each tofu cake in half lengthwise to make eight tofu pouches.
(Optional: reconstitute the gourd strips. Set aside.)
In a small saucepan, combine the mirin, sugar, soy sauce and dashi together. Simmer
over low heat until hot. Drain gourd strips, then add the gourd strips and tofu pouches
into the stock. Heat to boil. Cover, then reduce heat to low and simmer for 20 minutes.
Remove from heat and allow to cool. Squeeze the tofu pouches and gourd strips dry.
Set aside.
Mix the shredded carrot with the sushi rice.
Moisten hands, then pick up enough rice to make a small, oval-shaped ball. Open a tofu
pouch; gently slide the rice ball into the pouch. Fold the sides in and top flap over the rice
to close pouch. Repeat with remaining rice and tofu pouches.
Cut each gourd strip in half crosswise, the cut in half lengthwise. Tie each tofu pouch closed with
a gourd strip.
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