Easiest Way to Recipe Tasty Delicious Even Cold Our Familys Inari Sushi

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Good Evening every body, at this time you get present recipe Delicious Even Cold! Our Family's "Inari Sushi" with 11 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Delicious Even Cold! Our Family's "Inari Sushi".

Ingredients for Delicious Even Cold! Our Family's "Inari Sushi"

1. Needed 720 ml : Rice.

2. Needed 3 : pieces [3 pieces] Kombu based dashi stock (3 cm square pieces).

3. Needed 30 : pieces [20 pieces] Aburaage (half size).

4. Prepare 6 tbsp : [4 tablespoons] ●Vinegar.

5. Prepare 2 tbsp : [1 and 1/3 tablespoons] ●Brown soft sugar (or granulated sugar).

6. Prepare 1 : heaped teaspoon [1 teaspoon] ●Salt.

7. Prepare 4 : and 1/2 tablespoons [3 tablespoons] ★Mirin.

8. Needed 150 ml : - 180 ml 【100ml】 ★Brown soft sugar (or granulated sugar).

9. Prepare 3 : and 1/2 tablespoons [2 tablespoons] ★Soy sauce.

10. Needed 1 tsp : [1/2 teaspoon] ★Salt.

11. Needed 200 ml : [200 ml] ★Water.

If all ingredients Delicious Even Cold! Our Family's "Inari Sushi" it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Delicious Even Cold! Our Family's "Inari Sushi"

1. Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil)..

2. Put the ingredients marked ★ in to a pot and bring to a boil. Add the aburaage. Use the other side of cooking chopsticks to prevent tearing..

3. Cover with a lid and let it boil. Then simmer over low heat for 5 minutes. Turn off the heat and leave to cool. The flavor will soak in. It tastes even better if you set them aside overnight..

4. Rinse the rice and drain in a colander for 30 minutes. Cook it in a rice cooker with a bit less water than usual and kombu..

5. Combine the ● ingredients to make sushi vinegar. Transfer the steamed rice to a bowl. Add the sushi vinegar and mix briskly..

6. Squeeze the aburaage lightly to remove the liquid. Shape the rice into barrels and stuff into each pocket..

7. Refer to the amounts indicated in when you want to make 20 pieces..

8. For your information… When the aburaage is cooked the Step 3, flip over once to let the flavors absorb..

9. It's always popular with guests!.

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