Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, inari-mochi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Inari-Mochi is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Inari-Mochi is something which I have loved my whole life.
Asslamu Alikom - Greetings of Peace everyone! By ThePheonex. [note] it's placed under avi art because my gf's gaia avi was the Inari blue fox and mine was the Hermes' moon Mochi >w<. Made of vinegared rice tucked inside deep-fried tofu pockets, Inari Sushi is the easiest sushi to make at home. It can be vegetarian and vegan-friendly too! /inari mochi.
To get started with this recipe, we have to first prepare a few ingredients. You can have inari-mochi using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Inari-Mochi:
- Make ready 10 Round mochi (if using square mochi, use 2/3)
- Make ready 10 pieces Aburaage (cut in half if large)
- Prepare 3 1/2 tbsp Sugar
- Make ready 1 tbsp Mirin
- Get 3 1/2 tbsp Soy sauce
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Steps to make Inari-Mochi:
- If the toothpick is long, the aburaage may tear, so cut off each end with kitchen scissors. Using a piece of kanpyo to tie the ends would be even better!
- Open up the aburaage so that they become pouches. Pour boiling water over to drain the oil, and stuff with the mochi. Secure closed with a tooth pick. (See Hints.)
- If the toothpick is long the aburaage bag may tear, so cut off each end with kitchen scissors. Using a piece of kanpyo to tie it up would be even better!
- Put the stuffed pouches in a pot, add 500 ml of water and bring to a boil.
- Just before it comes to a boil, add the sugar and mirin. When it comes to a boil turn the heat down to low, and put in a small lid that sits right on top of the contents of the pan (otoshibuta or drop lid). Simmer for about 15 minutes.
- Turn the pan as shown in the photo halfway through, and simmer for another 5 minutes. If you let the sugar penetrate slowly, the mochi won't get hard easily.
- Take the drop lid out and add the soy sauce. Simmer over low heat for 15 minutes or so. Be careful not to let it burn!! (If there's too much liquid, reduce slightly).
- Done!
- If you want the mochi to be even meltier when cool, cut each mochi in 4 pieces, use 8 pieces of aburaage, and the same amount of flavoring ingredients.
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