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Inari

Abstract

Ingredients 2 cups prepared sushi rice 3 Tbs. Mirin 3 Tbs. Sugar 4 Tbs. Soy sauce 1-1/4 cup Dashi (fish stock) 1/4 cup Shredded par-boiled carrot Salt 4 Deep-fried tofu cakes (aburage)* or 8 Canned tofu pouches *Aburage can be bought canned or frozen at many Asian food markets. The canned variety are already seasoned and sliced; if using these, plan on three or four pouches per person. Method Bring the prepared sushi rice to room temperature. (If using canned aburage, skip this next step) Pour boiling water over the deep-fried tofu cakes to remove oil. Cool, then slice each tofu cake in half lengthwise to make eight tofu pouches. In a small saucepan, combine the mirin, sugar, soy sauce and dashi together. Simmer over low heat until hot. Drain gourd strips, then add the gourd strips and tofu pouches into the stock. Heat to boil. Cover, then reduce heat to low and simmer for 20 minutes. Remove from heat and allow to cool. Squeeze the tofu pouches and gourd strips dry. Set aside.

Note

Materials may be used for educational, non-commercial purposes only.

Administrative Notes

Materials may be used for educational, non-commercial purposes only.

Copyright
Copyright restrictions apply.
Publisher
St. Olaf College
PID
coccc:23340
Extent
150 w x 112 h, 72 ppi