Mushrooms and Rice in Bean Curd Pockets Recipe
Traditionally, inari sushi simply consists
of seasoned Japanese rice stuffed into deep-fried bean curd
pockets. A trio of mushrooms, braised in a sweet soy seasoning gives
this popular Japanese sushi a tasty twist.
Ingredients: (Serves 4-6)
200 g/7 oz Japanese short-grain rice, washed
and well-drained
250 ml/8 fl oz water
4 tablespoons Japanese rice vinegar
1 teaspoon sugar
For the mushroom filling:
100 g/3½ oz Hon shimeji mushrooms
100 g/3½ oz Shiitake mushrooms
100 g/3½ oz button mushrooms
1 tablespoon cooking oil
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 tablespoon Japanese rice wine (mirin)
20 pieces deep-fried bean curd pockets
1 tablespoon white sesame seeds
Method:
Combine the rice and water in a rice cooker to
cook. When rice is done, immediately transfer to a large mixing bowl and
stir in rice vinegar and sugar. Set aside to cool.
Meanwhile, prepare the mushrooms. Using a
slightly damp cloth, wipe the mushroom caps. Trim off the bases of hon
shimeji mushrooms and discard. Slice shiitake and button mushrooms
thinly.
Heat the oil in a frying pan over medium heat
and fry mushrooms for 2 minutes. Add soy sauce, oyster sauce and rice
wine and stir to mix well. Continue to fry until mushrooms are tender,
then remove from the heat and set aside.
Assemble the bean curd by stuffing the bags
with 2-3 tablespoons rice, then spoon 1 tablespoon of mushrooms on top
of the rice. Repeat until ingredients are all used up.
Garnish with white sesame seeds before
serving.
Happy Cooking,
Carol |
