| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Steamed rice (make as described above) |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
|
|
Fried tofu pouches (called Inarizushi no moto, and sold in cans. Each can has about 15 pouches.) |
INSTRUCTIONS
SUSHI GLAZE
1. Mix ingredients for the glaze until sugar is completely dissolved. Take
2-3 scoops of rice and put into another mixing bowl. Drizzle 2-3 tsps. of
the glaze and toss. Fan the rice as you do this so the rice takes on a nice
shine. Keep doing this with the rest of the rice and glaze.
2. In a skillet, lay out the tofu pouches. Mix the soy sauce and sugar. The
consistency should be very watery, add a small amount of water if it is too
thick. Pour the mixture over the pouches. Cover the skillet and steam on
low heat until the pouches absorb some of the soy sauce mixture. The
pouches look tan coming out of the can, but get a bit darker after the
steaming.
3. Open the pouches carefully so as not to tear them and stuff with 1-2
heaping teaspoons of the sushi rice. We've found using a regular teaspoon
from our tablesetting works well to open the pouch and stuff them as well.
4. Serve as a side dish. Typically this style of sushi is eaten as is
without wasabi.
Posted to EAT-L Digest 27 Feb 97 by Midori Yenari
<yenari@leland.Stanford.EDU> on Feb 27, 1997.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””