Komatsuna Inari Sushi
ID: 7c81e04e...
This is a colorful and nutritious easy Inari Sushi, made by mixing komatsuna (Japanese mustard spinach) and chirimen jako (dried young sardines) into vinegared rice and filling flavor-packed seasoned fried tofu pouches. It's a perfect dish for bento boxes or meal prepping.
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🍳 Cooking Flow
Blanch the fried tofu to remove excess oil, then simmer with seasonings like soy sauce and sugar until the liquid is absorbed and let it cool. → Stir-fry the komatsuna in sesame oil, add the chirimen jako and toasted sesame seeds, then let it cool to room temperature. → Mix the vinegared seasoning into warm rice to make vinegared rice (sumeshi), fold in the stir-fried ingredients, and divide into 10 portions. → Fold the edges of the seasoned fried tofu pouches inward and fill them with the vinegared rice mixture to finish.
Cooking Steps
Brief Cooking Order
Blanch the fried tofu to remove excess oil, then simmer with seasonings like soy sauce and sugar until the liquid is absorbed and let it cool. → Stir-fry the komatsuna in sesame oil, add the chirimen jako and toasted sesame seeds, then let it cool to room temperature. → Mix the vinegared seasoning into warm rice to make vinegared rice (sumeshi), fold in the stir-fried ingredients, and divide into 10 portions. → Fold the edges of the seasoned fried tofu pouches inward and fill them with the vinegared rice mixture to finish.
Introduction
This is a colorful and nutritious easy Inari Sushi, made by mixing komatsuna (Japanese mustard spinach) and chirimen jako (dried young sardines) into vinegared rice and filling flavor-packed seasoned fried tofu pouches. It's a perfect dish for bento boxes or meal prepping.
Step 1
Cut the fried tofu in half and gently open the middle to form a pouch.
Step 2
Boil water in a pan, add the fried tofu, and blanch for about 1 minute to remove excess oil. Drain in a colander and let cool.
Step 3
In a small bowl, mix the vinegar, sugar, and salt to prepare the sushi vinegar.
Step 4
Once the fried tofu has cooled, squeeze out the excess water by pressing it between your hands.
Step 5
Add water, soy sauce, mirin, sugar, and dashi powder to a pan, stir to combine, and bring to a boil.
Ingredients List
Important Notes
💡 Choosing thick and fluffy fried tofu makes it easier to open without tearing.
💡 Thoroughly blanching the fried tofu removes excess oil and allows the flavors to absorb better.
💡 When making vinegared rice, always use warm rice. Cold rice will not absorb the vinegar mixture properly.
💡 Since dirt can easily remain at the base of the komatsuna, be sure to wash it thoroughly in water after trimming the ends.
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