Recipe: Tasty Soboro Mixed Inari-zushi

Soboro Mixed Inari-zushi. Great recipe for Soboro Mixed Inari-zushi. In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed 'Soboro' made with Chicken Mince or.

By using our services, you agree to our Cookie Policy and Terms of Service. Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. You can cook Soboro Mixed Inari-zushi using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Soboro Mixed Inari-zushi

1. You need 2 cups (180 ml) of cup) Japanese Short Grain Rice.
2. Prepare 50 ml of Rice Vinegar.
3. You need 40 g of (about 40ml) Sugar.
4. It's of Slightly less than 1 teaspoon (4g) Salt.
5. You need 1 of Egg *whisked.
6. It's 125 g of Chicken Mince OR Pork Mince.
7. You need 1 teaspoon of grated Ginger.
8. You need 5 cm of Carrot *cut into small pieces.
9. It's 1 of Shiitake *cut into small pieces.
10. Prepare 1 handful of Baby Spinach.
11. It's 1 teaspoon of Sugar.
12. It's 2 teaspoons of Soy Sauce.
13. It's 12 pieces of ‘Inari-zushi no Moto’ (Seasoned Abura-age).
14. It's of *If you want to cook Abura-age by yourself, here is the list of the ingredients.
15. It's 6 sheets of Abura-age (thin fried tofu).
16. You need 1 cup of Dashi.
17. You need 4 tablespoons of Mirin.
18. You need 4 tablespoons of Sugar.
19. You need 4 tablespoons of Soy Sauce.

Add the finely grated Carrot and mix, add Flour, Cinnamon and Milk, and mix well. Common ingredients are hard to find where I live, so I mixed 'Soboro' made with Chicken Mince or Pork Mince. In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed 'Soboro' made with Chicken Mince or Pork Mince.

Soboro Mixed Inari-zushi step by step

1. If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar..
2. If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce..
3. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt..
4. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out..
5. Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice..
6. Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg..
7. Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture..

Common ingredients are hard to find where I live, so I mixed 'Soboro' made with Chicken Mince or Pork Mince. Common ingredients are hard to find where I live, so I mixed 'Soboro' made with Chicken Mince or Pork Mince. Meat Loaf With Loads Of Vegetables. Udon/Soba with Mixed vegetable tempura and Beef.. Vinegared rice rolled in thin, sweet deep-fried tohu.

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