Soboro Mixed Inari-zushi
Soboro Mixed Inari-zushi

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soboro mixed inari-zushi. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Soboro Mixed Inari-zushi is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Soboro Mixed Inari-zushi is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have soboro mixed inari-zushi using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Soboro Mixed Inari-zushi:
  1. Prepare 2 cups (180 ml) cup) Japanese Short Grain Rice
  2. Make ready 50 ml Rice Vinegar
  3. Get 40 g (about 40ml) Sugar
  4. Get Slightly less than 1 teaspoon (4g) Salt
  5. Prepare 1 Egg *whisked
  6. Take 125 g Chicken Mince OR Pork Mince
  7. Get 1 teaspoon grated Ginger
  8. Prepare 5 cm Carrot *cut into small pieces
  9. Get 1 Shiitake *cut into small pieces
  10. Make ready 1 handful Baby Spinach
  11. Prepare 1 teaspoon Sugar
  12. Make ready 2 teaspoons Soy Sauce
  13. Take 12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)
  14. Get *If you want to cook Abura-age by yourself, here is the list of the ingredients
  15. Take 6 sheets Abura-age (thin fried tofu)
  16. Make ready 1 cup Dashi
  17. Take 4 tablespoons Mirin
  18. Make ready 4 tablespoons Sugar
  19. Get 4 tablespoons Soy Sauce
Instructions to make Soboro Mixed Inari-zushi:
  1. 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.
  2. 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.
  3. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
  4. 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.
  5. 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.
  6. 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.
  7. Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.

So that’s going to wrap it up for this special food soboro mixed inari-zushi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!