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Okowainari｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Glutinous rice (soaked for one and a half hours) : 2 go
Rice : 1 go
(A) Soy sauce : 2 tbsp and 1/2 tbsp
(A) : 1 and 1/2 tablespoons of mirin
(A) Sake : 1 tbsp and 1/2 tbsp
(A) Sugar : 1 tablespoon
(A) Granule kelp dashi stock : 2 tsp
Carrot (3 mm thick and 4 cm long strip) : 1/2 (90g)
Shimeji mushrooms (cut stones and split by hand : ) 1/2 pack (75g)
Ginkgo (boiled can) : 1 can (55g)
Green beans (boil in boiling water for 1 and a half minutes, cut off the calyx and cut into 4 equal parts) : Ten
Deep-fried tofu (cut each in half and spread the inside) : 5 sheets
(B) Soy sauce : 2 tablespoons
(B) Mirin : 1 tablespoon
(B) Sugar : 2 tbsp and 1/2 tbsp
(B) Water : 1 and 1/2 cup

Time required

15minutes

Procedure

1) Make Okowa 00:17
Sharpen the rice and put it in a colander with the soaked glutinous rice to drain it. Put rice in the rice cooker, put (A) first, and then add water (outside the amount). In the case of the rice cooker's "white rice cooking" course, it is slightly above the scale of 2.5 go of white rice (of the "okowa" course). In the case, add up to the 3rd scale of Okowa), and finally add carrots, rice cookers, and ginnan and cook normally.
2) Boil the inari 01:24
Put plenty of water (outside the amount) in a 26 cm frying pan, bring to a boil, add fried tofu, boil on medium heat for 2 minutes, and cool for about 10 minutes.
3) Make inari sauce 01:47
Put (B) and fried tofu in the same frying pan and heat over high heat. Hold the chilled fried tofu with your hands to squeeze the water and put it in a frying pan. Boil on both sides for 6 to 7 minutes until the water is completely removed. Turn off the heat, let it cool for about 10 minutes, hold it in your hand and squeeze the water lightly.
4) Mix the whole 02:42
When the rice cake of 1 is cooked, add green beans and mix the whole.
5) Stuff the rice cake 02:58
Fold the end of the inari inward about 1 cm and fill it with okowa.

Point

・ When cooking inari okowa, soak the glutinous rice in water for an hour and a half. If you cook it early, the core will remain in the rice, so cook it normally. As for the amount of water, add the seasoning, add water on top of it, add it according to the memory, and finally put the ingredients on it to cook deliciously.
・ When making inari, drain the oil with plenty of hot water so that the seasoning will soak in immediately. Furthermore, it can be made in a short time by boiling it in a frying pan until the water is removed. At this time, simmer until the water is completely removed so that the taste does not become light. Inari is seasoned to match the soy sauce flavor.
・ Okowa is made in a large amount because it is easy to cook. If it remains in inari sushi, it is delicious to eat as a rice cake.