Yutaka Inari Sushi Pockets / Fried tofu Pockets / Seasoned Soybean Curd for Inari Sushi 100g

Product Information

Inari sushi’s storage guidelines differ depending on its components. If it’s just the skins, refrigeration provides a safe and convenient storage method. The reason why sushi rice is used in inari sushi in the first place is that it has the great advantage that it does not go rancid over time compared to normal cooked rice and does not become hard even when cold, so it is delicious even when left out to be prepared. Old cooked oil is stinky to start with. Also, when the food is covered with oil, food won’t absorb the flavour. So you need to remove the oil if you want it to absorb the flavour. When oil is removed, aburaage will become like a sponge (it’s texture is already sponge-like) and can easily absorb the flavour. To decorate Inarizushi with toppings, leave the pouch open without covering and place a couple of toppings on the rice. The toppings can be almost anything as long as they go well with sushi rice. I personally use many types of Mizkan sauces and condiments for my home cooking. As a leading brand in Japan for over 215 years, I trustMizkan for bringing authentic Japanese flavors to our dinner table.

The word inari means to carry rice and the word sushi ( 酸し) means rice that’s been mixed with vinegar ( su is vinegar in Japanese). Inari Sushi Filling Store-bought aburaage pouches usually come with a small amount of the liquid the aburaage pouches were cooked in. You need to squeeze the liquid out of the pouches before filling with the sushi rice. Ine is now the word for raw rice still in its husk (as opposed to “ gohan“, which is cooked rice). Different types of inarizushi A seasoned aburaage pouch for Inarizushi is sometimes called ‘ inariage’ (いなり揚げ) because it is abura age (油 揚げ) for I narizushi ( いなり寿司). Home-made Inari Sushi starts from cooking inariage at home.

Making Aburaage Pouches

Inari tofu pouches and sushi rice are both seasoned with sugar and salt or soy sauce, resulting in a sweet-salty flavor combination. (In traditional Japanese cooking, sugar is frequently used as a condiment.) Tsukudani is a Japanese cooking preparation technique where ingredients are simmered in a rich and flavorful mixture of soy sauce, dashi, mirin and sugar. Tsukudani kombu (a type of seaweed) is a popular addition to rice dishes and salads in Japan, and can be used in inarizushi. Shichimi Togarashi Crab meat and lemon peel: It is topped with canned club meat and lemon peel. It is very tasty with a dash of soy sauce! Foxes ( kitsune) are said to be the messengers or spirits of Inari, and it’s believed that they enjoy aburaage. In summarizing the key points discussed, the ideal selection for inari sushi preparation would be thinly fried tofu, specifically of the square variety. Exploring the Fillings

Cool: Remove the pot from the heat and allow it to cool in the pot.This will help allow the aburaage to absorb more of the seasoning. Once cooled, gently and lightly squeeze between the palm of your hands. They should still remain juicy but not dripping in the liquid. Place in a air tight container. Reserve the seasoning liquid in a jar. Store both in refrigerator or freezer until ready to use. Soy Sauce – The most basic but compulsory flavoring that gives the broth its salty and savory taste. You can still enjoy storebought inari sushi but you have to remember, they are high in sugar and oil so you may want to skip desserts, or just be aware that you are consuming a little bit too much sugar and oil… Add the aburaage to the boiling water and cover with a drop lid (otoshibuta). Boil for 3-5 minutes. This will remove the excess oil and 'fried' / freezer scent.

How To Make Inari Sushi (Inarizushi)

Make it a sushi party! Serve them on a plate with spicy tuna rolls, California rolls, and different flavors of onigiri. Among the various sushi recipes, Inari Sushi is one of the easiest. Unlike other types of sushi, Inari Sushi is very sweet and some people eat it at tea times. What is Inari Sushi In other regions, the pouches may have the sides turned down, exposing the rice, and served with colorful toppings. Sometimes the rice itself is mixed with other ingredients, such as hijiki seaweed or roasted sesame seeds to give a variety of flavors.