Inarizushi Recipe
These deep-fried bean curd pouches stuffed with vinegared rice are a beloved Japanese comfort dish.
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Cooking tools:
- Rice cooker
- Stove
- Pot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Plate
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
Ingredients
- 2 cups Japanese short-grain rice, washed
- One 4-in. kombu square
- 6 aburaage (fried tofu pockets)
- 1½ cups dashi
- 3 Tbsp. light soy sauce
- 1 Tbsp. mirin
- ¼ cup rice vinegar
- 2 tsp. sugar
- ½ tsp. kosher salt
- Black and white sesame seeds, for garnish
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