Simple Way to Make Quick Soboro Mixed Inari-zushi
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Soboro Mixed Inari-zushi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Soboro Mixed Inari-zushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soboro Mixed Inari-zushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soboro Mixed Inari-zushi is 12 Pieces. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Soboro Mixed Inari-zushi using 19 ingredients and 7 steps. Here is how you cook that.
In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.
Ingredients and spices that need to be Make ready to make Soboro Mixed Inari-zushi:
- 2 cups (180 ml) cup) Japanese Short Grain Rice
- 50 ml Rice Vinegar
- 40 g (about 40ml) Sugar
- Slightly less than 1 teaspoon (4g) Salt
- 1 Egg *whisked
- 125 g Chicken Mince OR Pork Mince
- 1 teaspoon grated Ginger
- 5 cm Carrot *cut into small pieces
- 1 Shiitake *cut into small pieces
- 1 handful Baby Spinach
- 1 teaspoon Sugar
- 2 teaspoons Soy Sauce
- 12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)
- *If you want to cook Abura-age by yourself, here is the list of the ingredients
- 6 sheets Abura-age (thin fried tofu)
- 1 cup Dashi
- 4 tablespoons Mirin
- 4 tablespoons Sugar
- 4 tablespoons Soy Sauce
Steps to make Soboro Mixed Inari-zushi
- If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar.
- If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce.
- Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
- When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
- Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
- Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
- Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.
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So that is going to wrap this up with this special food Simple Way to Make Homemade Soboro Mixed Inari-zushi. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!