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Japanese Sushi recipe: Inari-shushi and Maki-shushi
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Recipe: Inari-shushi and Maki-shushi
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Recipe: Sushi
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Inari-shushi and Maki-shushi
Inari-shushi (Vinegar Flavored
Rice Wrapped In Fried Tofu)
Maki shushi (Rooled Shushi)
Thin deep-fried tofu cooked
and flavored is made into a
sack and stuffed with shushi
rice. Maki-shushi is made by
wrapping nori around a sushi
rice roll with ingredients in the
center. Both kinds of shushi are
often prepared for picnic
lunches.
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Preparation Time: 15-20 minutes
Approximate Cooking Time: 35-40 minutes
Serves : 4
Ingredients For Inari-shushi
1 2/3 cups (320g) short-grain rice
1 2/3 cups (400ml) water
1 1/2 inch (4cm) long konbu
Vinegar dressing
3 tablespoons rice vinegar
4 teaspoons sugar
1 teaspoon salt
10 sheets thin deep-fried tofu
1 1/4 cups (300ml) dashi
3 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon mirin
Cooking Instruction:
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Japanese Sushi recipe: Inari-shushi and Maki-shushi
1 Make shushi rice flavored with vinegar.
2 Tap fried tofu with side of knife. Cut in half and carefully open
the cut end to make a sack (picture 1). Pour boiling water over
the tofu to remove excess oil.
3 Mix dashi, sugar, soy sauce and mirin in saucepan and bring to
a boil. Put tofu sacks in the boiling mixture and place a lid right
on the tofu. Simmer until all liquid is absorbed.
4 Stuff shushi rice into tofu sacks 3/4 full. Fold the sack end to
close and place in a serving dish with the folded side underneath.
Ingredients For Maki-shushi
Vinegar dressing
6 dried Chinese black mushrooms, softened
1/2 ounce (15g) kampyo, boiled
1 cup (240 ml) dashi
2 1/2 tablespoons sugar
1/3 teaspoon salt
2 teaspoons soy sauce
5 ounces (140g) spinach, boiled
1/2 teaspoon soy sauce
3 eggs
1 tablespoon sugar
soy sauce
5 sheets toasted nori (dried laver)
5 sheets toasted nori (dried laver)
Cooking Instruction:
1 Make sushi rice flavored with vinegar.
2 To prepare ingredients for center of rolls:
Chinese black mushrooms and kampyo: cut mushrooms into thin
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Japanese Sushi recipe: Inari-shushi and Maki-shushi
strips. Cook kampyo and mushrooms in dashi broth flavored with
sugar, salt and soy sauce.
Spinach: sprinkle with soy sauce.
Egg: whisk egg and mix with sugar and a dash of soy sauce. Heat
skillet, spread oil, pour in egg mixture and cook, making a 1/2
inch (lcm) thick piece. Cut into 1/2 inch wide strips.
3 Place nori on makisu (thin bamboo mat) with the shiny side
down. Spread out 1/5 sushi rice on nori evenly, press lightly with
fingers moistened in vinegar-water. Leave 1/2 inch space at near
side and I inch (2.5 cm) space at far end (picture 2).
4 On top of sushi rice place 1/5 the volume of each of all
ingredients (picture 3).
5 Lift the near end of makisu, fold over rice and ingredients and
press. Pulling the makisu up and away from you to keep the nori
from wrinkling, continue folding and make into a roll (pictures 4 &
5).
Adjust the shape of rolled rice and remove the roll from makisu.
Push back protruding rice from both ends of roll into the roll.
6 Moving knife lightly, cut sushi roll, taking care not to squash it.
After each cutting, knife should be wiped with wet cloth.
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Japanese Sushi recipe: Inari-shushi and Maki-shushi
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