Authentic Inari Sushi with Egg Miso Soup & Goma-ae

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1. 1

   Cut the aburaage in half and squeeze it by rolling a cooking chopstick over it to flatten. Pour boiling water over the tofu to soak in flavor, then once cooled, squeeze out the water by hand.

   💡 Squeezing the water out helps the flavor soak in later.

   aburaage (fried tofu pouches) 2water 70 ml

   ▶ 0:42

2. 2

   Boil the spinach for 30 seconds. Drain the spinach and mix it with the sesame paste, ground white sesame seeds, soy sauce, sugar, rice vinegar, salt, and Ajinomoto.

   💡 Mix well to combine the dressing.

   sugar 1 tbsp + 1 tspsoy sauce 2.5 tsprice vinegar 13 mlsalt 1.5 gwhite sesame seeds 1-2 tspspinach 70 gground white sesame seeds 1 tspAjinomoto (MSG) 1 dash

   🔥 boil⏱ 30 seconds▶ 1:21

3. 3

   In a pot, combine 70 ml water, 1 tbsp + 1 tsp sugar, 2.5 tsp soy sauce, and a pinch of dashi powder. Bring to a boil over medium heat, then reduce to low and add the fried tofu. Cover with a lid and simmer for ting minutes. Turn the tofu over, re-cover, and simmer for another 3 minutes until the liquid evaporates. Remove and let cool.

   💡 Simmering until the liquid evaporates ensures the tofu is well-seasoned.

   water 70 mlsugar 1 tbsp + 1 tspsoy sauce 2.5 tspdashi powder 1 pinch

   🔥 boil → medium heat → simmer⏱ 3 minutes▶ 2:39

4. 4

   For the sushi rice seasoning, combine 13 ml rice vinegar, 5 g sugar, and 1.5 g salt in a bowl. Heat in the microwave at 500 W for 30 seconds and mix until dissolved. Combine the seasoning with 170 g cooked white rice and 1-2 tsp white sesame seeds. Mix well, then shape the rice into small rectangles and stuff them into the prepared fried tofu pockets.

   💡 The microwave helps dissolve the sugar and salt into the vinegar.

   sugar 1 tbsp + 1 tsprice vinegar 13 mlsalt 1.5 gwhite sesame seeds 1-2 tsp

   ⏱ 30 seconds▶ 3:36

5. 5

   For the miso soup, place 30 g sliced onion and 200 ml water in a pot. Cover and simmer over medium heat until the onion is cooked through. Add one egg and simmer for about 1 minute, then turn off the heat. Stir in 1 tbsp miso paste and a dash of dashi powder if needed.

   💡 Turn off the heat before adding miso to preserve its flavor.

   water 70 mldashi powder 1 pinchonion 30 gegg 1miso paste 1 tbsp

   🔥 simmer → medium heat⏱ 1 minute▶ 4:49

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: JAPANESE COOKING CHANNEL on YouTube