いなり寿司のレシピ。日本人が愛してやまない庶民派お寿司

いなり寿司のレシピ。日本人が愛してやまない庶民派お寿司

My foreign friends were surprised, asking, “Does sushi have sugar in it?” Well, the Inari Sushi I’m introducing today also has it… (chuckles). Itadakimasu Recipe #31: How to Make Inari Sushi The main ingredient for Inari Sushi, “aburaage,” is thinly sliced tofu that’s been deep-fried. Rolling with a rolling pin? That’s to make the aburaage easier to open into a pouch. I’m separating the parts that are stuck together inside. I found this rolling pin at a flea market in Daikanyama. It’s an old French rolling pin. The handle and thickness are just right, making it very easy to use. Now, I’ll cut the aburaage in half. Oh, right, back to what I was saying earlier, I was also a bit hesitant when my foreign friends were surprised about sugar in sushi rice. Ah, look, it peels off cleanly! If you don’t have a rolling pin, a square-edged disposable chopstick can also work. Next, blanch the aburaage to remove excess oil. Doing this helps the seasonings soak in better. About 1 to 3 minutes. I put them all in at once, but it might be better to blanch them little by little (chuckles). Once they’ve cooled a bit, press them firmly with your hands to drain the water. Going back to what I said, I really don’t want to use sugar in sushi rice. But it tastes so much better with it (chuckles). Recently, I’ve been using maple syrup instead of sugar. In a pot, add 300ml dashi, 3 tbsp soy sauce, 3 tbsp sake, and 3 tbsp sugar, then turn on the heat. Once the sugar has dissolved, add the aburaage that you’ve firmly squeezed to remove excess water. Simmer the aburaage for about an hour. I do add sugar to this Inari Sushi too (chuckles), but this sweet and savory flavor really goes well with sushi rice. Place a drop lid over it and simmer on low heat for about 60 minutes. Reduce it until the broth is almost gone. If you don’t have a drop lid, you can occasionally flip them. If you have a drop lid, press it down firmly. Once the broth has almost disappeared, turn off the heat. If you plan to make Inari Sushi right away, let it cool down a bit, as it will be hot. Ideally, letting this aburaage rest in the refrigerator overnight makes it even more delicious. As much as I want to eat them right away, I’ll make the sushi rice and fill them tomorrow. The next morning… I’ll make the sushi vinegar. Combine 100ml rice vinegar, 2 tbsp sugar, and 1 tsp salt, and mix well. Transfer the freshly cooked rice to a hangiri (sushi rice tub). Yesterday, I went to Kappabashi. Kappabashi is a wholesale district specializing in cooking tools. A hangiri is a tool for making sushi rice, and I saw many of them in Kappabashi. Pour the sushi vinegar over the piping hot rice. Then, mix it as if cutting the rice. After mixing, cool it down by fanning it with a uchiwa (Japanese fan). If you fan while mixing the sushi vinegar, the rice can become sticky. So the key is to fan after you’ve finished mixing. Here, you can add white sesame seeds, minced ginger, or gari (pickled young ginger) to your liking. The ingredients added here also vary by region. I sometimes add yuzu peel as well. Divide the sushi rice into smaller portions to make it easier to fill. The sushi rice is so shiny! That’s probably thanks to the hangiri and the uchiwa. Now, I’ll fill the aburaage pouches with sushi rice. The way of wrapping differs by region: Kanto uses a俵型 (tawaragata/bale shape), and Kansai uses a triangular shape. I’ll wrap mine in the tawaragata (bale shape). Fill the aburaage about two-thirds full with sushi rice and close the pouch. Shape them, and they’re done. Kappabashi is like Disneyland for me (chuckles). Just looking at all the cooking tools, tableware, and ingredients is so much fun. When I go there, it’s an all-day affair (chuckles). Asakusa is close by, so sometimes I’ll eat there and then come back (chuckles). The shopkeepers even taught me how to use tools I didn’t understand. Now that the Inari Sushi is ready, I’ll arrange it on a plate. I’ll add some gari here. Itadakimasu. The sweet broth from the aburaage just bursts and spreads throughout my mouth! The gari adds a nice accent too. The aburaage is definitely more delicious when left overnight. I think I’ll end up eating too much again. I made 16 pieces, so I’ll share some with my friends. I’ll wrap them in bamboo leaves to take them. Right now, the tool I’m most interested in is a kitchen knife. I’m still deliberating and haven’t bought one yet. I think I’ll go look at knives again. Thank you for watching until the end. Have a great weekend. See you soon! 😉

こんにちは。Itadakimasu Recipe（いただきますレシピ）です🌿

今回は、一口食べると、油揚げから煮汁がじゅわっと口いっぱいに広がる「いなり寿司」をご紹介します。

甘辛い煮汁をしっかり染み込ませた油揚げと、ツヤツヤのすし飯を詰める日本の家庭料理の代表格✨ 江戸時代から日本人が愛してやまない庶民派のお寿司です。

これは、私の日常のひとコマを記録した料理Vlogです。
この動画で、ホッとひと息☕️ついてくれたらうれしいです🤍

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[タイムスタンプ]
0:00 油揚げを袋状にする準備
1:36 油油揚げの油抜き
2:31 油揚げを甘辛く煮詰める
4:52 すし酢を作る
5:38 すし飯を作る
7:41 油揚げにすし飯を詰める（いなり寿司の成形）
9:20 完成！盛り付けと試食
10:12 おすそ分けの準備 (竹皮包み)

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[材料]
油揚げ 8枚

[油揚げを煮る調味料]
出汁 300ml
醤油 大さじ3
酒 大さじ3
砂糖 大さじ3

[すし酢]
米酢 100ml
砂糖 大さじ2
塩 小さじ1

[すし飯]
米 400g
水 360ml

[お好みで加える具材]
白ごま 大さじ2
生姜のみじん切り 大さじ2
ガリ（新生姜の甘酢漬け）のみじん切り 大さじ1

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[作り方]
1. 油揚げを広げ、麺棒を転がして袋状に開きます
2. 熱湯で油揚げの油抜きをします
3. 鍋に出汁と油揚げを煮る調味料を入れ、油揚げを1時間ほど煮詰めます
4. 炊きたてのご飯にすし酢を混ぜ合わせ、すし飯を作ります。（お好みで具材を加える）
5. 甘辛く煮含めた油揚げの中にすし飯を詰めて形を整えます

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Inari Sushi Recipe: Japan’s Beloved Everyday Sushi

Hi friends, welcome to Itadakimasu Recipe 🌿

Today, I’m excited to share my Inari Sushi recipe.
Take one bite, and the sweet and savory broth from the aburaage (fried tofu pouches) will burst deliciously in your mouth!

These aburaage, brimming with shiny sushi rice, are a quintessential Japanese home cooking dish.
It’s truly a beloved “everyday sushi” that Japanese people have cherished since the Edo period.

I’m simply sharing a slice of my everyday life.
I hope you enjoy a moment of relaxation with this video ☕️🤍

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[Timestamps]
0:00 Preparing Aburaage (Fried Tofu Pouches)
1:36 Blanching Aburaage to Remove Excess Oil
2:31 Simmering Aburaage in Sweet & Savory Broth
4:52 Making Sushi Vinegar
5:38 Preparing Sushi Rice
7:41 Filling Aburaage with Sushi Rice (Shaping Inari Sushi)
9:20 Finished! Plating and Tasting
10:12 Preparing Inari Sushi for Sharing (Wrapped in Bamboo Leaves)

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[Ingredients]
Aburaage (fried tofu pouches) 8 sheets

[For Simmering Aburaage]
Dashi (Japanese soup stock) 300ml
Soy Sauce 3 tbsp
Sake (Japanese rice wine) 3 tbsp
Sugar 3 tbsp

[Sushi Vinegar]
Rice Vinegar 100ml
Sugar 2 tbsp
Salt 1 tsp

[Sushi Rice]
Rice 400g
Water 360ml

[Optional Fillings]
White Sesame Seeds 2 tbsp
Minced Ginger 2 tbsp
Minced Gari (pickled young ginger) 1 tbsp

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[Instructions]
1. Open each aburaage sheet and roll a rolling pin over it to create a pouch.
2. Blanch the aburaage in hot water to remove excess oil.
3. In a pot, combine the dashi and simmering seasonings, then add the aburaage and simmer for about 1 hour.
4. Mix the sushi vinegar into freshly cooked rice to make sushi rice. (Add optional fillings if desired.)
5. Fill the sweet and savory simmered aburaage pouches with sushi rice and shape them.

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#いなり寿司
#おいなりさん
#和食