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いなり寿司（油揚げのいなり寿司）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

油揚げ : 2枚
(A)水 : 100㏄
(A)醤油 : 大さじ1
(A) dried bonito powder : 1g
(A)うま味調味料 : 2振り
(A)みりん : 大さじ3
温かいご飯 : 200g
(B)米酢 : 大さじ1と1/3
(B)砂糖 : 小さじ2
(B)味の素 : 1振り
(B)塩 : 小さじ1/4
煎りごま : 適量

Time required

20minutes

Procedure

1) 油揚げを切る 02:18
油揚げを半分に切り、フライパンに並べる。
2) 油揚げを煮る 02:28
Put (A) in a frying pan with fried tofu and bring to a boil.
After boiling, reduce the heat to medium and simmer for 5 minutes without a lid, turning the aburaage occasionally.
3) 酢飯を作る 06:03
Put warm rice in a bowl, add (B), and mix with a rice paddle.
4) 油揚げに酢飯を詰める 06:59
酢飯を４等分しておく。
油揚げを袋状に開き、酢飯を詰める。
5) 盛り付ける 08:34
Place the vinegared rice side up on a plate.
Finished with roasted sesame on top of inari sushi.

Point

・When making vinegared rice, use rice vinegar.
・Wash your hands well or use vinyl gloves when filling the fried tofu with rice.
・When stuffing the fried tofu with vinegared rice, be careful not to tear the fried tofu.
・If you want to make inari sushi sweeter, add 1 teaspoon of sugar to (A).
・This time, I added shiso leaves (out of quantity) and red pickled ginger (out of quantity) when serving.