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Path : Food > Japanese
Language : English
Upload : 11 months ago
Subtitle: No subtitles available
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Ingredients
1
Rice (must use Japanese sushi rice) ... 2 Cup(Japanese measuring cup 180cc)
2
Water for cooking rice ... 2 Cup minus 4 tablespoons
3
Abura age/Sushi age (Age Deep Fried Tofu) ... 1 package
4
Rice Vinegar ... 4 tablespoons
5
Sugar 5 tablespoons
6
Soy Sauce ... 3 tablespoons
7
Salt ... 1/2 teaspoon
8
Water ... 300cc (4/3 Cup)
9
Description
1
Inari Sushi is very popular in Japan but you may not see it often in the United States.
2
In this video, I am using Japanese brown rice. However, I suggest using Japanese white rice.
3
I will skip this rice cooking section. If you want to know more about rice cooking please view my previous video(http://limezy.kitchen/chapter.php?VID=174188211)
4
I am using a clay pot today.
5
Measure two cups of rice, bear in mind it is a Japanese measuring cup(180CC). Don't mix with the American size measuring cup.
6
Use water to wash the rice. Starch coming out from the water, so water will turn milky. Throw the water and repeat it a few time until water get clear.
7
If you have a rice cooker, use it. If you don't, you can try other methods. I have shown on another video (http://limezy.kitchen/chapter.php?VID=174188211).
8
Once the rice has cooked, immediately mix the rice up and put it in a different bowl.
9
Add the salt and rice vinegar(mixed together in advance).
10
Pour it on a rice paddle instead of directly onto the rice. So that the salt and rice vinegar can equally distribute.
11
Mix the rice using a cutting motion. For more detail, please take a look at my previous video(http://limezy.kitchen/chapter.php?VID=180404266)
12
Now I am going to show you how to cook the tofu. The main ingredient is the Abura-age(Age Deep Fried Tofu). You can buy it from a Japanese supermarket. They have different size. I have picked a size for sushi. You can buy a bigger one if you can't find this. You will just simply cut half and cook it.
13
You may also find an already cooked one. It would be in a can or in a package and located in the refrigerated section. If you get this one, you won't need to do anything.
14
Boil the Abura-age. It is oily, so it will float on the top of the water. Keep pushing it down while boiling. Boil it for 3 minutes, so that the oil gets extracted from the Abura-age.
15
After 3 minutes, strain the water out. And simply press a bit more to extract more water out.
16
Cut the Abura-age into half. Bear in mind, there are a long side and a short side, cut at the middle from the long side.
17
Add sugar, water and soy sauce into a pot and boil. Once it is boiled, put the Abura-age inside.
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Put a otoshibuta or plate on top to cover the Abura-age.
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Turn the fire to medium or medium low. Make sure Abura-age is not burnt. Cook until the liquid is gone.
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Let the Abura-age cool down.
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Then wet your hands to avoid rice sticking on your hands.
22
Open the Abura-age just like a pocket(pull gently).
23
Put rice inside the Abura-age.
24
You can choose to close the pocket or leave it open.
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