Inari (Cone) Sushi
Recipe Number: 1106025579
Contributor: Edwin Arita
|Inari zushi (cone sushi)
12 aburage (deep fried tofu or bean curd)
3 C prepared sushi rice
2 Tbsp Toasted goma (sesame seeds)
5 dried Shiitake (mushrooms), soak in water until soft, dice
1 ounce Kampyo, soak to soften, rinse well, and cut into 1/8 inch pieces
1/2 Gobo (burdock), sliver, soak in vinegar water to remove harshness
1/2 medium Carrot, sliver
1/4 C Vinegar (Chikyu-uma brand preferred)
1/2 C Sugar (note: seems too sweet, I would lessen it)
3 tsp Salt
1 tsp Monosodium glutamate (MSG), optional
4 C Cooked rice
2 C Dashi
2 Tbsp Mirin (sweet rice wine)
3 Tbsp sake (rice wine)
1/2 C Sugar
1/4 C Soy sauce
2 Tbsp sake (rice wine)
2 C Dashi
3 Tbsp Sugar
1/2 tsp Salt
2 Tbsp mirin (sweet rice wine)
2 Tbsp Soy sauce
|Cook aburage in boiling water about 3 minutes to remove excess oil. Drain and remove liquid. Cook aburage in 2 cups dashi for 5 to 6 minutes over low heat. Add miírin, sake and sugar; simmer with otoshibuta (a wooden lid used to keep ingredients below the surface of the liquid; waxed paper may be used) for 10 minutes. Add soy sauce and continue simmering until sauce is well-absorbed. Drain aburage and cut into two pieces. Open the cut side carefully to form a little pouch.
Combine all vegetables, add 2 cups dashi and saíke. Cook over low heat for about 5 minutes, add sugar, salt and miírin and cook for additional 10 minutes. Add soy sauce; continue simmering until sauce is almost gone.
Combine sushi rice, cooked seasoned vegetables and sesame seeds; mix well. Fill cooked aburage pouches with prepared rice. Lightly press the rice, do not pack too much.
Notes: Slivered carrots and string beans, parboiled in microwave oven, with ground sesame seeds, can be used.
|To serve, arrange sushi on a plate and garnish with beni shoga (pink pickled ginger).
This flavor is from old Moiliili/Kaimuki/Kapahulu!