Inari Sushi (Stuffed Fried Tofu Pouches) - Shrimp, Salmon Roe, and Egg Recipe
About our "Inari Sushi (Stuffed Fried Tofu Pouches) - Shrimp, Salmon Roe, and Egg". Kikkoman Global Cookbook focuses on healthy recipes from Japanese kitchens as well as global dishes using Kikkoman...
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Cooking tools:
- Sushi oke
- Drop lid
- Cooking chopstick
- Sarashi cloth
- Skillet
- Stove
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Ladle
- Spatula
- Colander
- Measuring cup
- Measuring spoon
- Paper towel
- Cutting board
- Chef's knife
- Aluminum foil
- Baking sheet
Ingredients
- cooked white rice (warm) 600 g (21.2 oz.)
- aburaage / thin deep-fried tofu 6 sheets
- roasted white sesame seeds 2 Tbsp
- pickled ginger slices as desired
- dashi / Japanese broth 300 ml (10.1 fl. oz.)
- Kikkoman Soy Sauce 3 Tbsp
- sugar 3 & 1/2 Tbsp
- mirin 2 Tbsp
- vinegar 3 & 1/2 Tbsp
- sugar 1 & 1/2 Tbsp
- salt 1/2 tsp
- julienned thin egg omelette as desired (1/2 egg)
- shelled boiled shrimp 6
- salmon roe as desired
- boiled snow peas 3
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