Showing posts with label TASTY. Show all posts
Showing posts with label TASTY. Show all posts

Monday, June 1, 2020

5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi) | Japanese Cooking Video Recipe

Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!




Ume Shiso Chicken Gyoza Dumplings
Ume Shiso Chicken Gyoza Dumplings

How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ

Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

---------------------------------

5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers

Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers

Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.

I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29

レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
---------------------------------


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Saturday, May 23, 2020

Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe) | Japanese Cooking Video

Very moist, fluffy, and delicious donuts 💕

No yeast 😉




Baked Donuts
Baked Donuts

Donut mold I used:


---------------------------------

Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 12 5cm (2inch) donuts

Ingredients:
1 egg
3 tbsp. granulated sugar
1 tbsp. honey
3 tbsp. whipping cream *milk is ok but heavy cream is delicious
a few drops of vanilla extract
4 tbsp. all purpose flour
4 tbsp. almond powder/flour *all purpose flour is ok
1/4 tsp. baking powder
3 tbsp. melted butter
powdered sugar to finish *if you like
2 tbsp. chocolate chips *if you like

Directions:
1. Mix egg and sugar in a bowl.
2. Add honey, whipping cream, and vanilla extract, then mix well.
3. Sift in flour, almond powder, and baking powder, then mix well.
4. Mix in melted butter. Add chocolate chips if you like.
5. Spoon the mixture (or using a piping bag is easy) into the mold up to 80% full.
6. Bake at 180C (350F) for 12~13 minutes.
7. Cool completely in the mold and push them out.
8. Sprinkle with powdered sugar to finish if you like.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/baked-donuts-no-yeast-fluffy-moist.html
---------------------------------


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Thursday, May 21, 2020

SPAM Teriyaki Rice Bowl (Addictive Luncheon Meat Recipe) | Japanese Cooking Video

SPAM Teriyaki goes perfect with white rice. SPAM Teriyaki flavor makes vegetables tasty. I used Shimeji mushrooms but try with the vegetables you like 😋👍




I am not that fan of eating luncheon meat however, sometimes I have one can in my kitchen pantry till almost it expires. haha

FYI: SPAM (shoulder of pork and ham) is a canned precooked meat product made by Hormel Foods Corporation.


SPAM Teriyaki Rice Bowl
SPAM Teriyaki Rice Bowl

BTW, using SPAM for Goya Chanpuru is pretty common here in Japan 💡
https://www.youtube.com/watch?v=ItbgoZxKDzg

---------------------------------

SPAM Teriyaki Rice Bowl (Addictive Luncheon Meat Recipe)


Difficulty: VERY Easy
Time: 10min
Number of servings: 4

Ingredients:
1 (340g/12oz) canned SPAM
200g (7oz) Shimeji mushrooms
Teriyaki Sauce
* 2tbsp. Sake
* 2tbsp. Mirin (sweet Sake)
* 2tbsp. sugar
* 2tbsp. soy sauce
cooking oil
4 boiled eggs
lettuce leaves if you like
4 bowls of cooked rice

Directions:
1. Dice SPAM meat. Remove the stem of Shimeji mushrooms then break into bite-size pieces.
2. Heat cooking oil in a frying pan, cook diced SPAM until nicely browned.
3. Add Shimeji and cook until coated with oil. Season with Teriyaki sauce, then cook until tender.
4. Serve rice in a bowl, place lettuce leaves, put Teriyaki SPAM, and garnish with boiled eggs.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/SPAM-Teriyaki-Rice-Bowl.html
---------------------------------


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Tuesday, May 12, 2020

5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe) | Japanese Cooking Video

Marie Biscuit is a well known snack in Japan. I was organizing our emergency bag and found the biscuits almost expired, so we decided to make Kids' favorite shortcake with a lot of cream 🍰💕


Of course you can use store-bought whipped cream to save time 😉 Enjoy 👍




FYI: Marie Biscuit

Marie Biscuit

Perfect shortcake idea when flour is out of stock 😅


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5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe)


Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 3 cakes

Ingredients:
18 Marie biscuits
100ml milk
200ml whipping cream
1 tbsp. granulated sugar
3 strawberries
* You can put some chopped strawberries or fruits inside but I didn't because kids did not want to.

Directions:
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak. Then put it in a piping bag.
2. Soak a biscuit in milk for 5 sec (or longer is okay before biscuit breaks). Shake off the milk and place it on a plate. Pipe out the cream, then place another layer of milk-soaked biscuit. Repeat this to complete 6 layers or more or less, as you prefer.
3. Coat with cream, pipe out some whipped cream on top.
4. Cover and place the cake in the fridge for a few hours ~ a day. Biscuits will become soft and fluffy like a sponge cake.
5. Garnish with strawberry on top before you serve.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/5-ingredient-shortcake.html
---------------------------------


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Sunday, April 26, 2020

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕) | Japanese Cooking Video Recipe

Crisp outside, moist and chewy inside, coated with addictive sweet soy glaze, wrapped with Nori seaweed sheet, just like Isobeyaki 🍘 Mouthwatering 🤤




If you have tried my Imo Mochi (Potato Rice Cakes) recipe, this Daikon Mochi turns out a bit smaller with almost the same amount of ingredients. But don't worry it is because Daikon radish contains more water! Daikon Mochi is juicy and easier to eat than Imo Mochi. Kids ate well 😉 Please try both and see which one you like 👍

Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)
Daikon Mochi (Japanese-style Chinese Turnip Cake 日式萝卜糕)

Imo Mochi (Potato Rice Cakes) recipe is HERE:
https://www.youtube.com/watch?v=wnDzsOv10es

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Daikon Mochi (Japanese-style Chinese Turnip Cake: Lo Bak Go 日式萝卜糕) Recipe


Difficulty: Easy
Time: 15 min
Number of servings: 8 pieces (1.2 inch circles)

Ingredients:
300g (11oz.) Daikon radish
2 tbsp. Katakuriko (potato starch) or corn starch
2 tbsp. all purpose flour or rice flour will do
Sauce
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet

Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Peel and grate Daikon radish. Strain and squeeze out the water just until you can form a shape with it (do not squeeze out too much water).
3. Add Katakuriko (potato starch) and all purpose flour, then knead by hand.
4. Divide it into 8 portions, then form them into flat round shapes.
5. Heat cooking oil in a frying pan, cook both sides until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap with Nori.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/Daikon-Mochi.html
---------------------------------


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Monday, April 20, 2020

Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | Japanese Cooking Video

Shortcake (Shotokeki) is the most popular cake in Japan, loved nationwide. Layered sponge cake with strawberries and whipped cream. Simple yet delicious 😋




If you don't have a small frying pan, you can use a larger one. Then cut the sponge cake in half or quarters to make a half piece of cake or a quarter piece of cake 🍰❣️


FYI: 16cm (6inch) Frying Pan



Japanese Strawberry Shortcake in a Frying Pan

Birthday Japanese Strawberry Shortcake in a Frying Pan
Kids made Birthday cake for Daddy 👧👦

Japanese Strawberry Shortcake using an oven recipe is HERE:
https://www.youtube.com/watch?v=RE8uha6l32M

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Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 2 layers of 6 inch cake

Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. all purpose flour
2 tbsp. cooking oil
a few drops of vanilla extract *optional
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *liquor is optional
((Decoration))
200ml whipping cream
1 tbsp. granulated sugar
strawberries

Directions:
((Sponge Cake))
1. Put the egg and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Sift in cake flour and mix with a spatula until combined. Then mix in cooking oil and vanilla extract.
3. Heat cooking oil in a frying pan. Pour half of the batter, cover, and cook on low for 4~5 minutes. When the surface becomes dry, remove from the pan, wrap with plastic wrap, and cool completely.
((Syrup))
1. Mix hot water and sugar very well.
((Decoration))
1. Cut strawberries, save some for topping. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Brush the sponge cake with syrup. Coat the surface with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream.
3. Pipe out some whipped cream and garnish with some strawberries.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/japanese-strawberry-shortcake.html
---------------------------------


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Sunday, April 12, 2020

Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe) | Japanese Cooking Video Recipe

I used to bake this cake with my mom when I was small. It is a very popular cake recipe in Japan for over 30 years. Very easy! Even kids can make it 👍


Original recipe uses only apple but my mom always uses apple and banana 😋




Yogurt Pomme Pomme
Yogurt Pomme Pomme

Note: I already uploaded it before using some oil, but many people asked me if they can skip oil, so I made the video again, this time with kids 💖
https://www.youtube.com/watch?v=NKWmqA2-gJI

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Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe)


Difficulty: Very Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1/2 apple
1 banana
200ml plain yogurt (unsweetened)
5 tbsp. sugar
2 eggs
3/4cup (100g) all purpose flour
1 tsp. baking powder
oil or spray to coat the pie dish

Directions:
1. Preheat oven to 200C (392F). Oil or spray the 20cm (8inch) pie dish.
2. Slice apple and banana.
3. In a large bowl, mix eggs, sugar, and yogurt.
4. Sift in cake flour and baking powder and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples and bananas on the mixture, pour the remaining mixture over the fruits.
6. Bake at 200C (392F) for 30 minutes, or until lightly browned. You can either eat hot, at room temperature, or cold.

You can also use pineapple, prune, raisin, pear, peach, or any other high fiber fruits may work!

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/yogurt-pomme-pomme.html
---------------------------------


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Monday, March 30, 2020

How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe) | Japanese Cooking Video Recipe

In this video I will show you how to prepare Ebi (whiteleg shrimp / king prawn) for Sushi topping.




Perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

Recipes for instance:
https://www.youtube.com/watch?v=RpmpJMYQDik
https://www.youtube.com/watch?v=VHLoTN24EQ8
https://www.youtube.com/watch?v=NRBhl0baHQ8
https://www.youtube.com/watch?v=FY-U_nJ2-H0

In the end of the video, I will share with you how to make "えびアボカド (Ebi Avocado Nigiri Sushi with Onion Slices)" which is a very popular Nigiri at moving Sushi places for instance スシロー (Sushiro), くら寿司 (Kura Sushi), etc...


寿司えびの茹で方
How to Make Ebi Nigiri Sushi

BTW, what Sushi is your favorite?

---------------------------------

How to Prepare Sushi Shrimp (Ebi Nigirizushi Recipe)


Difficulty: Easy
Time: 30min

Ingredients:
((Sushi Shrimp))
10 whiteleg shrimp
10 bamboo skewers
500ml water
2 tsp. salt
((Sushi Rice))
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
1/2tsp. salt
((Ebi Avocado))
avocado slices
onion slices
mayonnaise
((Others))
soy sauce
wasabi

Directions:
((Sushi Shrimp))
1. You can devein the shrimp when the head is removed (do not peel and leave the tails). Put through bamboo skewers along the legs to straighten the shrimp.
2. Boil 500ml water, add salt, then cook the shrimp for about 3 minutes.
3. Leave to cool in the cooking water.
4. When the water is completely cool, peel from the triangle part of the tail (leave the tail). Then cut the stomach side to the back until you reach the vein but not all the way through, so that it opens up wide. If the shrimp is not perfectly deveined you can wipe off or wash lightly.
((Sushi Rice))
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.
((Ebi Avocado))
1. Form the Sushi rice into an oval shape. Top with Ebi, avocado slices, onion slices, and mayonnaise.
2. Serve with soy sauce or wasabi soy sauce.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Sushi-Shrimp.html
---------------------------------


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Tuesday, March 24, 2020

How to Prepare Sushi Rice / Shari (Recipe) | Japanese Cooking Video Recipe

Here I will share with you the proportion of ingredients to make Sushi rice. You can adjust the amount of vinegar and sugar to your taste depending on the toppings. Apple cider vinegar is a tasty alternative 👍 


Apple cider vinegar helps boost your immune system 😉



Sushi-oke (a wooden bowl for Sushi rice) is not necessary. If you don't have it, you can use a little larger bowl.

FYI 1: Sushi Rice prepared for Sushi is called "すしめし Sushi-Meshi". When the rice is formed into a small oval shape for Nigiri, it is then called "シャリ Shari".

FYI 2: Sushi rice is perfect for Nigirizushi (hand-pressed Sushi), Temakizushi (Sushi hand rolls), Chirashizushi (scattered Sushi), Makizushi (Sushi rolls), etc...

How to Prepare Sushi Rice / Shari (Recipe)

---------------------------------

How to Prepare Sushi Rice / Shari (Recipe)


Difficulty: Easy
Time: 5min

Ingredients:
350g (12oz) cooked Japanese short grain rice
1.5tbsp.~2tbsp. rice vinegar
0.5tbsp.~1.5tbsp. sugar
0.5tsp. salt

Directions:
1. Mix vinegar, sugar, and salt very well to make Sushi vinegar. You can microwave for a few seconds to mix well.
2. Add the Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool. Use a fan to cool the rice if available to create an added shine on your Sushi rice but it is optional.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Sushi-Rice.html
---------------------------------


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Monday, March 2, 2020

5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe) | Japanese Cooking Video

Mochi Donuts (Pon De Ring) is the top-selling donut at Mister Donut (donut shop) in Japan. Chewy sugar coated donut like Mochi. My daughter loves it 😋




5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe)
5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe)

The easiest and the fastest way to make Mochi Donuts is to use "Hot Cake Mix"! You can never fail to make it. I tried to make it with regular flour then my daughter said it tastes like a bread 😅 Not bad but true.


Hot Cake Mix:


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How to Make Mochi Donuts (Pon De Ring Recipe)


Difficulty: Easy
Time: 20min
Number of servings: 6 donuts

*US 240ml cup measurements

Ingredients:
3/4cup(100g) Hot Cake Mix
3/4cup(100g) Shiratamako (lumpy glutinous rice flour)
200g (7oz.) silken Tofu (soft Tofu)
Sugar Glaze
* 5 tbsp. powdered sugar
* 1 tbsp. water

Directions:
1. Cut parchment paper into 4 inch (10cm) square pieces.
2. Put Shiratamako and silken Tofu in a bowl and mix well until smooth. Then add hot cake mix and mix well.
3. Divide it into 6 pieces. Then divide each into 8 pieces and make small balls. On the square parchment paper, arrange 8 balls to form a circle.
4. Deep fry in oil at 170C (340F), 3 pieces at a time, for 1.5 minutes on each side until golden. Remove from the oil and drain.
5. Mix the sugar glaze, dip in hot donuts, let cool completely.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/mochi-donuts-pon-de-ring.html
---------------------------------


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Sunday, February 16, 2020

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe) | Japanese Cooking Video Recipe

No steamer needed. You can use a frying pan 😉


Onsen Manjyu (温泉饅頭) is a very popular gift from Onsen (hot spring). It is a brown soft steamed bun filled with Azuki bean paste. The bun is made with brown sugar so it's color is brown. The very first Onsen Manjyu is said to have originated at Ikaho Onsen in Gunma prefecture. Ikaho Onsen (hot spring) water color is brown, so the Onsen Manjyu color is brown. And now it is spread nationwide.




How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)
How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)

We've been to Hakone Onsen (hot spring), so we decided to make Onsen Manjyu at home 😋
https://www.instagram.com/p/B8AiJvUHQZ8/
https://www.instagram.com/p/B8BvhC8nZom/
https://www.instagram.com/p/B8QhGr4Hitk/

DIY Japanese Sweets (Wagashi) - traditional ones and more
https://www.youtube.com/watch?v=tcy-5OHaEsw

---------------------------------

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)


Difficulty: Easy
Time: 1hr
Number of servings: 16 pieces

*US 240ml cup measurements

Ingredients:
1 cup (300g) strained Azuki red bean paste
1/2 cup (90g) brown sugar
3 tbsp. water
1/2 tsp. baking soda
1 tsp. water
1 cup (120g) all purpose flour
extra flour for dusting

Directions:
1. In a microwavable bowl, place brown sugar and 3 tbsp. water. Microwave for 1.5 min then mix well.
2. Place it in a large bowl, add baking soda diluted with 1 tsp, water, and mix well.
3. Sift in all purpose flour and mix well.
4. Divide the bean paste into 16 pieces and roll into balls.
5. Divide the dough into 16 pieces, flatten out the dough with a rolling pin, place the bean paste, and wrap with the dough. *not perfectly wrapped is okay don't worry!
6. Place Manjyu on a plate, place the plate in a frying pan, add water up to 1/3 high, cover (with a lid wrapped with towel to prevent water dripping), and cook on medium for 8 minutes.

You can wrap with plastic wrap and keep in the fridge for a few days or freezer for a week. Defrost at room temperature to eat.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/how-to-make-onsen-manjyu.html
---------------------------------


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Wednesday, February 12, 2020

Basic Chahan (Japanese Fried Rice 炒饭 Recipe) | OCHIKERON | Create Eat Happy :)

In Japan, we make Chahan (fried rice) at home using leftover ingredients in the fridge 😋


I hope this very basic recipe will give you an idea to make your fried rice 👍



TIPS: Adding rice at room temperature makes rice drier (not too sticky). Hot or cold is not recommended. To make your rice drier, cook 2 servings at once. Too much rice makes the fried rice moist and sticky.


Basic Chahan (Japanese Fried Rice 炒饭 Recipe)
Basic Chahan (Japanese Fried Rice 炒饭 Recipe)

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Basic Chahan (Japanese Fried Rice 炒饭 Recipe)


Difficulty: Easy
Time: 15min
Number of servings: 2 servings

Ingredients:
300g (10.5oz.) cooked rice
50g (1.7oz.) Char Siu or ham
2 eggs
1/2 long onion
1 tbsp. cooking oil
salt and pepper
1/2 tbsp. Chinese soup stock powder
1 tsp. soy sauce

Directions:
1. Chop Char Siu and long onion. Beat 2 eggs.
2. Heat 1 tbsp. of cooking oil in a frying pan, quickly cook Char Siu and long onion until fragrant. Turn the heat to high, add beaten eggs and spread in the pan. Add rice and cook until eggs are crumbled (dry and cooked thoroughly).
3. Season with Chinese soup stock powder, salt, and pepper. Then last but not least, add soy sauce from the edge of the pan to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/Chahan.html
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Tuesday, January 28, 2020

How to Make Basic Inarizushi (Inari Sushi) | OCHIKERON | Create Eat Happy :)

In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event!




Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches).


In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best 😉


Inarizushi (Inari Sushi)
Inarizushi (Inari Sushi)

You can also make Inarizushi with flavored rice:
https://youtu.be/lIj9H4KLLbY

Topping ideas:
https://youtu.be/7u8wzq0F5bM

Dashi Broth (Kayanoya Dashi) I used:


---------------------------------

How to Make Basic Inarizushi


Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 20 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. rice vinegar
* 3 tbsp. sugar
* 1 tsp. salt
10 square Aburaage (deep-fried tofu pouches)
B
* 4 tbsp. soy sauce
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. sugar
* 400ml Dashi broth
4 tbsp. roasted white sesame seeds

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares.
2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well.
3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/01/inarizushi.html
---------------------------------


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