Inarizushi

Ingredients

• 8 pre-made abura-age (fried tofu pouches)
• 2 cups dashi stock
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons mirin
• 2 cups cooked short-grain rice, warm
• 2 tablespoons rice vinegar
• 1 tablespoon sugar, for the rice
• 1/2 teaspoon salt, for the rice
• 2 tablespoons toasted sesame seeds

Before you cook

• Mix the rice vinegar, sugar for the rice and salt together until dissolved, to make the sushi vinegar.
• Blanch the tofu pouches in boiling water for 1 minute to remove excess oil, then drain and press gently.

Steps

1. Combine the dashi, soy sauce, sugar and mirin in a saucepan.
2. Add the tofu pouches to the saucepan in a single layer.
3. Bring the liquid to a simmer over medium heat.
4. Set a small lid or plate directly on top of the pouches to keep them submerged.
5. Simmer the pouches for 15 minutes, until they look dark and have absorbed the liquid.
6. Remove the pouches and let them cool enough to handle.
7. Spread the warm cooked rice in a wide bowl and drizzle the sushi vinegar over it.
8. Fold the vinegar through the rice with a flat spatula, fanning it occasionally to cool it, then fold in the sesame seeds.
9. Open each cooled pouch gently with your fingers to form a pocket.
10. Scoop about 1/3 cup of the seasoned rice into each pouch, packing it loosely.
11. Fold the open edge of the pouch over the rice to close it, tucking the edge underneath.
12. Arrange the inarizushi cut-side up on a plate to serve.