Inarizushi: Sweet Simmered Tofu Pouches Filled with Sushi Rice

What you need

• 300 g (1 1/2 cups) short-grain rice, Japanese sushi rice
• 360 ml (1 1/2 cups) water
• 5 sheets aburaage, thin deep-fried tofu, rectangular
• 240 ml (1 cup) dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 4 tbsp sugar, 3 tbsp for the tofu, 1 tbsp for the rice
• 60 ml (1/4 cup) rice vinegar
• 1 tsp salt
• 1 tbsp toasted white sesame seeds

Method

Restated from the original video

1. 1

   Wash the rice in several changes of cold water until the water runs almost clear. Drain in a sieve for 15 min.

2. 2

   Cook the rice with the measured water in a rice cooker. Or bring it to a boil in a lidded pan, cook on the lowest heat for 12 min, then leave it off the heat, still covered, for 10 min.

3. 3

   While the rice cooks, roll a chopstick firmly over each aburaage sheet a few times, then cut each sheet in half crosswise. Rolling loosens the layers so the halves open into pouches.

4. 4

   Drop the aburaage into a pan of boiling water for 1 min to rinse off the greasy film. Drain, cool for a moment and press gently between your palms.

5. 5

   Ease each half open with your fingertips into a pocket, working slowly so the thin tofu does not tear.

6. 6

   Put the dashi, soy sauce, mirin and 3 tbsp of the sugar in a small wide pan and bring to a simmer.

7. 7

   Lay the pouches in the liquid and cover them with a circle of baking paper resting right on top. Simmer on low until nearly all the liquid has soaked in, 15-20 min, turning them once halfway.

8. 8

   Let the pouches cool in the pan, then squeeze each one lightly so it stays moist but does not drip.

9. 9

   Stir the vinegar, the remaining 1 tbsp sugar and the salt together until dissolved.

10. 10

    Turn the hot rice into a wide bowl and pour the vinegar mixture over it. Fold it in with a paddle using cutting strokes, fanning the rice as you go, until it is glossy and close to body temperature, about 5 min.

11. 11

    Fold the sesame seeds through the rice.

12. 12

    With damp hands, shape the rice into 10 loose ovals, each a little smaller than a pouch.

13. 13

    Slip one oval into each pouch, nudge the rice into the corners, then fold the open edges over to close. Set them seam side down.

14. 14

    Serve at room temperature. Chilled sushi rice turns hard, so make them on the day.

Imported from cookwithdana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.