Ok so it sounds like a lot of work just for a few pieces of Inari and you would ask yourself why on earth would I make this when I can buy them pre-packaged at the Japanese Market? I actually asked myself that after I bought a cartful of items at the Nijiya Market. I was already planning on making myself a Sashimi Platter with Cucumber Mango Seaweed Salad and my version of the Tuna Pizza I had from Morimoto which I call Seared Ahi Tuna Flatbread. That tends to be my problem, when I shop through the aisles I get inspired and super ambitious. I see ingredients and produce and dozens of ideas come to mind and my simple Sunday night dinner then becomes an elaborate 3 course meal.
So here is my post on the first dish I made on Sunday. I actually made the Inari as a snack since there was no way I was going to eat everything I had planned to make for dinner in one sitting. And by the way, it was totally worth it to make my own. Fresh sushi rice is 10x better than cold rice that’s been sitting in the fridge and when you bite into that Inari with slightly warm rice those yummy bits which I added to my Inari, you are reminded why things taste so much better when it’s made with proper time, care, and love. Savor this simple dish for what it is and you’ll see that having Inari on its own can be a sweet treat.
Ingredients: 6-8 pieces
1 pack of Inari skin (be sure to purchase the bags that have sweet pickled radish and mushrooms in it for garnish)
1 cup of sushi rice
1 ¼ cup water
2 teaspoon sesame seeds
2 teaspoon seaweed bits or thinly cut seaweed/nori
1 tablespoon rice wine vinegar
3 tablespoon dry soybean bits (dry shredded pork)—optional
1 teaspoon wasabi (I used powder to create my wasabi but you can buy the paste)
2 tablespoon light soy sauce for dipping
• Cook your rice. Bring water to boil with the rice in it and then cover and simmer on low heat for 20 minutes. Once the rice is done, remove from heat and let it sit for 3-5 minutes.
• Scoop all the rice into a glass bowl or preferably a wooden bowl and sprinkle your sesame seeds, seaweed and rice wine vinegar and gently mix. Blow out the steam while you are mixing.
• The rice should be ready now. Make your wasabi if you don’t have the paste and place in a bowl.
• Open your inari skin and lightly stuff it with rice, don’t pack it or push down the rice too hard. You want it a bit airy and light, not heavy and loaded with rice.
• You can garnish your inari with the mushroom radish mixture you get from the inari packets or you can just garnish with the shredded pork or imitation pork ( dry soy bean bits)
• Serve with wasabi and a little soy!