Ingredients for Inarizushi
(12 pieces)

6 Aburaage – Fried Tofu Pouches
300ml Dashi Stock (1.27 us cup)
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce

3 Dried Shiitake Mushrooms
30g Carrot (1.76 oz)
4g Dried Hijiki Seaweed (0.141 oz)
Vegetable Oil

4~5 tbsp Shiitake Liquid
½ tbsp Sake
½ tbsp Mirin
½ tbsp Sugar
½ tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds

Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water)
Mitsuba – Japanese Wild Parsley
Shoga Amazuzuke – Pickled Ginger

300ml Japanese Rice (1.27 us cup)
300ml Water (1.27 us cup)
1 tbsp Sake
5x5cm Dried Kombu Seaweed (2×2 inch)

How to Make Steamed Rice
Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2×2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

50ml Sushi Vinegar (1.76 fl oz)
(substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt)


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