Inarizushi
Pockets made from fried tofu skins are convenient for making a quick finger food for parties, and they don’t require any dipping sauce. Find the pockets in Japanese markets in the dry foods or refrigerated section; they come preseasoned with sugar and soy. You’ll find kimchi, the sweet and spicy fermented cabbage condiment, at the same store. Although it originated in Korea, kimchi is also very popular in Japan.
Recipe information
Yield
makes 10 pockets
Ingredients
Preparation
Step 1
Rinse the rice in cold water and drain. Put the rice in a saucepan with 1 cup water and bring to a boil. Decrease the heat and simmer, covered, until the water is absorbed, about 20 minutes. Turn off the heat and let the rice stand, covered, for 15 minutes. Stir in the sugar, soy sauce, vinegar, and sesame oil. Let cool.
Step 2
Heat a small sauté pan over medium heat and add the olive oil, followed by the shiitakes. Cook for 3 minutes, stirring frequently, until soft. Let cool.
Step 3
Combine the shiitakes, carrots, cabbage, scallion greens, kimchi, and ginger in a large bowl. Add the rice and mix everything together. Taste and season with salt.
Step 4
Open the pockets and push the rice mixture in with your fingers. Stuff them about three-quarters full, so they can stand with the rice facing up, and sprinkle the rice with a few sesame seeds.
Step 5
Serve the pockets on a platter at room temperature.
