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Recipe
Homemade Inarizushi with a Twist
Sweet and Savory Stuffed Tofu Pockets: A Delightful Inarizushi Recipe
4.4 out of 5
Indulge in the flavors of Japan with this homemade Inarizushi recipe. These sweet and savory stuffed tofu pockets are a delightful combination of tender sushi rice and a deliciously seasoned filling, making them a perfect addition to any Japanese-inspired meal.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Paleo, Keto, Low-carb, High-protein, Whole30
Ingredients
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10 aburaage (deep-fried tofu pockets) 10 aburaage (deep-fried tofu pockets)
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2 cups (400g) sushi rice 2 cups (400g) sushi rice
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4 cups (940ml) water 4 cups (940ml) water
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1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
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1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
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2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
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1 carrot, julienned 1 carrot, julienned
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1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
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1 cucumber, thinly sliced 1 cucumber, thinly sliced
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2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
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1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
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1 tablespoon (15ml) toasted sesame seeds 1 tablespoon (15ml) toasted sesame seeds
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 55g, 6g
- Protein: 8g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Rinse the sushi rice under cold water until the water runs clear. Drain well.
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2.In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
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3.In a separate saucepan, combine the soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat and set aside.
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4.In a large bowl, combine the cooked sushi rice with the rice vinegar. Mix well to evenly distribute the vinegar.
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5.Heat the sesame oil in a skillet over medium heat. Add the julienned carrot, sliced bell pepper, and sliced cucumber. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
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6.Add the stir-fried vegetables to the sushi rice and mix gently to combine.
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7.Gently open each aburaage pocket and stuff them with the vegetable and rice mixture.
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8.Place the stuffed aburaage pockets in a shallow dish and pour the soy sauce mixture over them. Allow them to marinate for at least 30 minutes, flipping them halfway through.
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9.Sprinkle the toasted sesame seeds over the stuffed aburaage pockets before serving.
Treat your ingredients with care...
- Aburaage — To make the aburaage pockets more pliable, briefly soak them in hot water before stuffing.
- Sushi rice — Use short-grain sushi rice for the best texture and stickiness.
- Rice vinegar — Make sure to use rice vinegar specifically, as other types of vinegar may alter the taste of the dish.
- Sesame oil — Toasted sesame oil adds a rich nutty flavor, but regular sesame oil can be used as a substitute.
- Toasted sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until fragrant for enhanced flavor.
Tips & Tricks
- For a sweeter flavor, add a teaspoon of honey or maple syrup to the soy sauce mixture.
- Customize the filling by adding ingredients like cooked shrimp, shredded chicken, or pickled radishes.
- Serve Inarizushi with a side of soy sauce and wasabi for dipping.
- Leftover Inarizushi can be refrigerated and enjoyed cold the next day.
- To make the dish more visually appealing, garnish with thinly sliced green onions or nori strips.
Serving advice
Serve Inarizushi as an appetizer or part of a Japanese-inspired meal. Arrange the stuffed aburaage pockets on a platter and garnish with toasted sesame seeds and green onions. Accompany with soy sauce, wasabi, and pickled ginger for dipping.
Presentation advice
Arrange the stuffed aburaage pockets neatly on a plate, with the sesame seed side facing up. Garnish with a sprinkle of toasted sesame seeds and a few thin strips of nori for an elegant touch. Serve alongside a small dish of soy sauce and a dollop of wasabi for an authentic presentation.
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