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
Want to see more video tutorials? Check out all of my recipes here!
http://www.youtube.com/pankobunny
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.
@pankobunny
This error message is only visible to WordPress admins
Error: Invalid Feed ID.