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I made some Inari Sushi (sushi rice in fried-tofu pouch) to take to a dinner party at a friend's house.
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I got the nice homemade abura-age (pressed fried tofu) from Meiji Tofu. After slicing one side of each abura-age to open up to make it a pouch, I simmered them in a broth which contains dashi stock, sake, soy sauce, sugar and mirin with the drop-lid (otoshibuta) on. It's a slow simmer for about 30 minutes or longer until the broth is reduced down and abura age soaks up most of it.
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While cooling down the cooked abura-age, I made the sushi rice with Kamado-san (double-lid donabe rice cooker). I cooked the rice with a packet of multi grains, so that it's not only pretty visually but also the mixture is more nutritious. The cooked rice was quickly seasoned with brown rice vinegar-sugar-salt mixture. Then, at the end, I mixed in the sauteed daikon leaves.
Stuffing each abura-age with the rice is as tricky as making each abura-age into a pouch at the beginning of the process. The tofu skin is very delicate, so you need to be very careful not to break it.
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After the careful preparation...20 inari sushi are ready! I posted the full recipe on toiro's website.