How to Prepare Yummy Hina Dolls Made with Inari Sushi
How to Prepare Yummy Hina Dolls Made with Inari Sushi Delicious, fresh and tasty.
Hina Dolls Made with Inari Sushi. I remembered that I had a package of pre-seasoned and pre-cooked inari ageh in my refrigerator, thinking I'd make a few quick inari sushi either for lunch or dinner. Inari Sushi (稲荷寿司, いなり寿司), or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age. Inari Age (pronounced [ah geh]) is made by simmering tofu pockets in sweet and savory dashi-based broth.
The SHIRAISHI's Hina doll's SUSHI For body rice instant sushi vinegar sesame For clothes eggs boiled trifoliate carrot cucumber For head quail eggs.
This Inari Sushi works very hard to always be there for those it cares about and those who care about it.
Its sweet face and calm demeanor makes it the perfect listener who is ready to give a hug and a kind look whenever needed - for whatever reason.
You can have Hina Dolls Made with Inari Sushi using 19 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Hina Dolls Made with Inari Sushi
-
It’s 3 slice of Aburaage.
-
It’s 120 ml of ● Dashi stock.
-
It’s 3/5 tbsp of ● Mirin.
-
Prepare 2 2/5 tbsp of ● Raw cane sugar or castor sugar.
-
It’s 1 1/5 tbsp of ● Soy sauce.
-
You need 350 grams of Uncooked white rice.
-
It’s 180 ml of Water.
-
It’s 1/2 tbsp of Sake.
-
It’s 1 of five 2 1/2 cm pieces Kombu for dashi stock.
-
It’s 2 tbsp of ◆ Vinegar.
-
It’s 1 tbsp of ◆ Sugar.
-
It’s 1/2 tsp of ◆ Salt.
-
It’s 1 tbsp of White sesame seeds.
-
It’s of To decorate:.
-
Prepare 2 of Quail eggs.
-
You need 1/4 of of a sheet Nori seaweed.
-
You need 1 dash of Cucumber.
-
It’s 1 dash of Carrot.
-
It’s 1 dash of Black sesame seeds, ketchup.
The messengers to the Gods at Fushimi Inari Taisha shrine are the foxes, and foxes love "aburage".
Aburage is fried tofu, deep fat fried.
How to Make Inari Sushi (Inarizushi Recipe) Tofu Pouch Filled with Sushi Rice
A wide variety of inari sushi tofu options are available to you, such as type, product type.
Hina Dolls Made with Inari Sushi step by step
-
Roll a chopstick over the aburaage to loosen the layers..
-
Briefly soak the aburaage in boiling water for 10 seconds (the photo shows 5 aburaage sheets)..
-
Pat dry between paper towels. Cut each piece into half diagonally..
-
Add the ● ingredients into the pot and simmer. Add the Step 3 aburaage and spoon over the simmering liquid over low heat for 5 minutes. Let cool..
-
Make the sushi vinegar: Combine the ◆ ingredients in a heatproof container and microwave for 30 seconds (or so) at 500 W. Mix to dissolve the sugar..
-
Make the sushi rice: Rinse the rice and cook in a rice cooker with water, sake and kombu..
-
When the rice is cooked, transfer to a bowl. Add the combined sushi vinegar and mix well using a cutting motion. Fan with a fan to cool..
-
Cover the rice with a wrung out moistened kitchen towel. Mix in the sesame seeds..
-
Lets prepare the hina doll: Cut out the various parts from nori seaweed, cucumber and carrot as shown in the photo..
-
Lightly drain the simmered aburaage from Step 4, and cut the corners as shown in the photo. Chop up the cut off corners and mix in to the sushi rice..
-
Form about 60 g of the sushi rice into a fat triangular ball, and wrap with the aburaage from Step 10..
-
Pull the long piece in the back under the rice and tuck the end in under the aburaage in the front..
-
Stick the nori seaweed hair' on a boiled quail egg, and stick on the cucumber and carrot parts. Make small holes in the egg where the eyes should go, and stick in the black sesame seeds. Paint the cheeks with ketchup..
-
This is the back view..
The top countries of suppliers are China, Japan, from which the percentage of inari.
Inari Sushi is sushi rice in a pouch made of seasoned aburaage (deep fried thin tofu).
It is sweet but it complements the sourness of sushi rice.
Among the various sushi recipes, Inari Sushi is one of the easiest.
Unlike other types of sushi, Inari Sushi is very sweet and some people eat it at tea times.