Soboro Mixed Inari-zushi
Soboro Mixed Inari-zushi

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soboro mixed inari-zushi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Soboro Mixed Inari-zushi is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Soboro Mixed Inari-zushi is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Soboro Mixed Inari-zushi:
  1. Take 2 cups (180 ml) cup) Japanese Short Grain Rice
  2. Prepare 50 ml Rice Vinegar
  3. Take 40 g (about 40ml) Sugar
  4. Prepare Slightly less than 1 teaspoon (4g) Salt
  5. Make ready 1 Egg *whisked
  6. Take 125 g Chicken Mince OR Pork Mince
  7. Prepare 1 teaspoon grated Ginger
  8. Make ready 5 cm Carrot *cut into small pieces
  9. Take 1 Shiitake *cut into small pieces
  10. Make ready 1 handful Baby Spinach
  11. Take 1 teaspoon Sugar
  12. Take 2 teaspoons Soy Sauce
  13. Get 12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)
  14. Take *If you want to cook Abura-age by yourself, here is the list of the ingredients
  15. Get 6 sheets Abura-age (thin fried tofu)
  16. Prepare 1 cup Dashi
  17. Make ready 4 tablespoons Mirin
  18. Prepare 4 tablespoons Sugar
  19. Get 4 tablespoons Soy Sauce
Steps 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 is going to wrap this up for this special food soboro mixed inari-zushi recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!