Mari's Homemade Cooking Recipes

Written by Mari Nameshida
Friday, 26 February 2016 00:00

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Mari's Homemade Cooking Recipes

How to Make Inari-zushi

Ingredients:

4 sheets of abura-age (deep-fried tofu)
(A) 1.5 tablespoons of sugar
(A) 1.5 tablespoons of soy sauce
(A) 1.5 tablespoons of mirin
(A) 1300 cc of mushroom dashi
1.5 cups of cooked rice (about 180 grams)
(A) 3 tablespoons of rice vinegar
(A) 2.5 tablespoons of sugar
(A) 0.5 teaspoon of salt

Step 1:
Make sumeshi (sushi rice dressed in vinegar). Cut the abura-age in half and open it gently.

Step 2:
Boil the water and place the abura-age in the boiling water for a few seconds to remove any excess oil. Drain the water.

The complete article can be found in Issue #277 of the Tokyo Journal. Click here to order from Amazon.

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Written By: Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.