Reindeer Inarizushi
Ingredients
- 1 rice cooker cup of short-grain white rice uncooked
- 4 sheets of aburaage deep-fried tofu pouch
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 1/2 tbsp sugar
- 150 ml water
- 1/2 tsp powdered dashi stock
- 1 1/2 tbsp white vinegar
- 3/4 tbsp sugar
- 1/2 tsp salt
- nori seaweed
- sliced cheese
- kani kamaboko
Instructions
- Pour the rice into a rice cooker (I’m using my pink Tiger Rice Cooker, which I LOVE, which you can purchase here) and rinse several times to clean the rice. Fill the rice cooker with enough water to reach the level 1 marking, and set to the quick cooking or plain setting.
- In the meantime, slice the aburaage in half, to create 2 pockets from each sheet. Use a chopstick to open the pockets. Boil the aburaage for 1 minute, then drain and place them in bowl of cold water. Drain again by stacking them together and squeezing to remove any excess water.
- Place the soy sauce, mirin, sugar, water and dashi stock in a pot and mix together. Add the aburaage and bring to a boil. Reduce the heat to low and drop a small plate into the pot to submerge the aburaage. Simmer until the liquid is reduced to ¼, then remove from the heat and allow to cool completely.
- Combine the white vinegar, sugar and salt in a small bowl. Once the rice has finished cooking, add this mixture and mix well with a rice spatula. Divide the rice into 7 portions and shape into little ovals. Wetting your hands before handling the rice will make this process much easier.
- Gently squeeze the aburaage to remove any excess liquid, then stick one rice ball into each aburaage pocket. Arrange on a serving platter of your choice.
- Cut antlers and eyes out of a sheet of nori seaweed. Place the antlers on some sliced cheese and trace around them with a knife. Cut out little ears out of the remaining 1 aburaage. Use the back of a piping tip to cut circles out of the red part of kani kamaboko. These will be the reindeer’s noses. Stick the eyes and noses onto the reindeer. Make a slit in each side of the inarizushi and stick an antler inside. Cover up the opening with an ear.
Video
Notes
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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