Inari Sushi and Fukusa Sushi Recipe (Fried Tofu Pouches Filled with Sushi Rice and Omelette Wrapped

Name: Inari Sushi and Fukusa Sushi Recipe (Fried Tofu Pouches Filled with Sushi Rice and Omelette Wrapped
Ingredients: 300 ml Japanese Rice; 300 ml Water; 1 tbsp Sake; 1 piece Dashi Kombu Seaweed (5x5cm/2"x2"); 50 ml Sushi Vinegar (substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt); 6 Aburaage (fried tofu pouches); 300 ml Dashi Stock; 3 tbsp Sugar; 2 tbsp Mirin; 2 tbsp Soy Sauce; 3 Dried Shiitake Mushroom; 30 g Carrot; 4 g Dried Hijiki Seaweed; Vegetable Oil; 4-5 tbsp Shiitake Liquid; 1/2 tbsp Sake; 1/2 tbsp Mirin; 1/2 tbsp Sugar; 1/2 tbsp Soy Sauce; 1 tbsp Toasted White Sesame Seeds; Omelette Sheet (2 eggs + sugar + salt + diluted potato starch, 17cm/6.7" diameter); Mitsuba Parsley; Sushi Ginger (pickled young ginger with sweet vinegar)

cookingwithdog.com

Inarizushi is fried tofu pouches filled with sushi rice. The tender and juicy tofu pouches with the dashi stock have a delicate homemade taste. This recipe is a delight for everyone.

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Ingredients

300 ml Japanese Rice
300 ml Water
1 tbsp Sake
1 piece Dashi Kombu Seaweed (5x5cm/2"x2")
50 ml Sushi Vinegar (substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt)
6 Aburaage (fried tofu pouches)
300 ml Dashi Stock
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce
3 Dried Shiitake Mushroom
30 g Carrot
4 g Dried Hijiki Seaweed
Vegetable Oil
4-5 tbsp Shiitake Liquid
1/2 tbsp Sake
1/2 tbsp Mirin
1/2 tbsp Sugar
1/2 tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds
Omelette Sheet (2 eggs + sugar + salt + diluted potato starch, 17cm/6.7" diameter)
Mitsuba Parsley
Sushi Ginger (pickled young ginger with sweet vinegar)