●STEAMED SUSHI POCKETS-----Mushi
Inari
*Inari or inari zushi is a type of sushi, consisting
of mixed vinegared rice
(vinegared rice tossed with other chopped ingredients)
stuffed in deep-fried
bean curd pouches.
＜Ingredients(for four)＞
6 fried bean curd
boiling liquid
2 cups niban-dashi
30g sugar
3 tablespoons light soy sauce
mixed sushi rice
rice
2 cups glutonous rice
1/2 cup sakke (japanese wine)
1/2 teaspoon salt
ingredients
60g burdock root
100g raw shiitake mushroom
salt
2 tablespoons salad oil
<Mixed rice>
1)Wash the glutinous rice and soak in abundant water
for about 5-6 hours.
After that let it drain in a colander for 30 minutes
to remove excess water.
2)Place the rice in a steamer which already has steam
circulating. Steam for
about five minutes over high heat, then take the rice
out onto a bowl and
toss with sake and salt. The return the rice into the
steamer and steam.
After five minutes, take it out and let it cool.
3)Heat some oil on a pan over medium heat. First stir-fry
the burdock root
and shiitake mushroom and after the oil is evenly spread,
add the steamed
rice and mix the ingredients together. Adjust the flavor
with some salt.
For a final touch add sprinkle white sesmae seeds and
take the mized rice
out of the pan to cool.
<Flavoring the fried bean curd>
1)Prepare a pot with boiling water. Place the fried bean
curd in the pan and
boil for 4-5 minutes with a drop lid over medium heat.
This process is called
'abura-nuki', which literally means oil extraction,
where oil absorbed in the
bean curd is decreased. Boil the liquid until it is
reduced to a third of its
original amount.
2)Take out the flavored bean curds and squeeze out the
absorbed liquid.
Then turn them inside out from where it was cut in half.
<Steaming>
Stuff the mixed rice into the bean curd "pouches".
This process is mad easier
since the pouches are turned inside out. All you need
to do is scoop up
appropriate amounts of rice to stuff into the pouch.
After the rice is stuffed,
adjust the shape of the pouches and then place them in
a steamer with enough
steam circulating. Steam for about 10-15 minutes and
serve while they are hot.
1)Cut the fried bean curd into thin rectangles, slice
the onion into 5mm width
strips, and cut both the scallion and the chikuwa diagonally.
2)Heat the udon broth in a pan over medium heat, and
when it comes to a
boil, remove any scum on the surface. Heat for 1 to
2 minutes, then strain.
Set aside a small amount of stock and let it cool down.
Use the broth to
dissolve the potato starch. Similarly, dissolve the
curry powder in the same
manner.
3)Heat the udon stock in a pot with sliced beef, fried
bean curd, onion and
chikuwa. When it comes to a boil, then remove any scum
on the surface.
Add the dissolved curry powder in and simmer for 2
to 3 minutes. Then
add the dissolved starch to thicken the soup.
4)Warm the udon by briefly boiling, take it out and
drain. Place the udon in a
bowl and pour liberal amount of curry and garnish some
scallion.
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