Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, inari sushi with minced meat and bamboo shoots. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Inari Sushi with Minced Meat and Bamboo Shoots is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Inari Sushi with Minced Meat and Bamboo Shoots is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have inari sushi with minced meat and bamboo shoots using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Inari Sushi with Minced Meat and Bamboo Shoots:
- Get 700 grams White rice
- Get 380 ml ☆Water
- Prepare 2 tbsp ☆Sake
- Take 1 tbsp ☆Soy sauce (Tokusen Maru-daizu soy sauce 750 ml)
- Get 1 small Bamboo shoot(fresh)
- Get 10 cm ★Daikon radish
- Prepare 150 ml ★Water
- Make ready 1 pinch ★Salt
- Make ready 6 pieces Aburaage
- Get 250 ml ◇Dashi stock
- Make ready 3 tbsp ◇Sake
- Make ready 1 tbsp ◇Soy sauce (Tokusen Maru-daizu soy sauce 750 ml)
- Get 1 tbsp ◇Mirin
- Take 50 grams Minced pork
- Get 1 tsp ◆Vegetable oil
- Prepare 1 tsp ◆Sake
- Prepare 1/2 tsp ◆Soy sauce (Tokusen Maru-daizu soy sauce 750 ml)
- Prepare 1/2 bunch Mitsuba leaves (Ito-Mitsuba)
- Make ready 1 piece Ginger
- Make ready 1 tbsp White sesame seeds
Steps to make Inari Sushi with Minced Meat and Bamboo Shoots:
- Roll the aburaage with a rolling pin to make them easier to open into pockets. Cut them into halves and open to the corners with your finger.
- Parboil the aburaage in boiling water for 2-3 minutes to remove excess oil. Strain in a colander. When cool to the touch, squeeze out the excess water.
- Cut the bamboo shoot in half lengthwise and peel. Cut it in half again and slice crosswise into 5 mm pieces, against the grain.
- To get rid of the bitterness of the bamboo shoot, grate the daikon radish and strain in a colander to collect the liquid. Pour the liquid with the same amount of water,and salt marked ★ into a bowl, and soak the bamboo shoots for 1 hour.
- Put the rinsed and drained rice in the rice cooker,pour in the water and seasonings marked ☆ and mix lightly. Let sit for about 1 hour.
- Bring the ingredients marked ◇ to a boil in a pot and add the aburaage from Step 2. Cover with a drop lid, and simmer over low heat until the liquid has evaporated. Allow to cool.
- Heat the vegetable oil in a skillet and brown the minced meat. Add the ◆ sake and soy sauce and stirfry until no liquid remains.
- Rinse the bamboo shoots with water and drain. Put them and the cooked meat from Step 7 into the rice cooker, mix lightly, and cook as usual.
- When the rice has cooked, let it rest and steam for 10 minutes. Add the white sesame seeds and stir well. Cool slightly.
- Chop mitsuba leaves into 2 to 3 cm pieces. Peel the ginger and cut into thin strips.
- Stuff each abura-age pocket with the rice mixture and fold the edges to the inside.
- Garnish with mitsuba leaves and ginger on top, and it's done!
- This shows a cross cut. The rice is stuffed full of bamboo shoots.The aroma of Mitsuba leaves and ginger bring out the taste of the soy sauce-flavored bamboo shoot rice.
- At our house,we like to stuff plenty of rice into the pockets.But you can also enjoy the rice as is,if you have some left over.
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