Inari (2pc) Recipe
Make Inari (2pc) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Abura-age (tofu pouches)
Finish & garnish
Method
Rice
- 1
Rinse the rice
Place the 0.5 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing the rice with your hand, until the water runs almost clear (2–4 rinses). Drain and let sit for 10 minutes.
- 2
Cook the rice
Combine the rinsed rice and 110 ml water in a small pot with a tight-fitting lid (or in a small rice cooker). Bring to a boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 3
Prepare sushi vinegar
While the rice cooks, whisk together 2 tbs rice vinegar, 1 tbs sugar and 0.25 tsp salt in a small bowl until sugar and salt dissolve.
- 4
Season and cool the rice
Transfer the cooked rice to a wide bowl. Pour the sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently (cut-and-fold motion) to mix while fanning or allowing air to cool the rice slightly. Aim for body temperature (slightly warm). Do not mash; keep grains distinct.
Abura-age (tofu pouches)
- 5
Prepare the pouches
Carefully open each abura-age into a pouch: using kitchen scissors or a small knife, cut a short slit (about 2–3 cm) along one side to make a pocket if not already pre-slit. Pour the 300 ml boiling water over the pouches in a heatproof bowl or briefly immerse them for 1 minute to remove excess oil. Drain and gently press with paper towels to remove surface oil.
- 6
Simmer to flavor
In a small saucepan combine 120 ml dashi, 1 tbs soy sauce, 1 tbs mirin and 1.5 tbs sugar. Heat over medium until the sugar dissolves and the liquid comes to a gentle simmer. Add the drained abura-age pouches, reduce heat to low, and simmer uncovered for 8–12 minutes, turning once, until they have absorbed color and flavor and the liquid is reduced slightly. Remove from heat and let cool in the cooking liquid for 5–10 minutes so they remain moist.
Assembly & garnish
- 7
Prepare filling and seeds
Drain the pouches from the simmering liquid (reserve 1–2 tsp of the liquid to moisten rice if needed). Sprinkle 0.5 tsp white sesame seeds into the seasoned rice and fold lightly to distribute. Taste the rice and, if it seems dry, mix in 1–2 tsp of the reserved pouch liquid to reach a slightly moist, cohesive texture.
- 8
Fill the pouches
Divide the seasoned rice into two equal portions. Gently open each abura-age pocket and spoon the rice in, filling each pouch lightly (do not overpack; the rice should be soft and slightly springy). Press the top edge together to close or tuck the seam under. Wipe away any excess liquid from the outside.
- 9
Finish and serve
Place the two inari on a serving plate. Optionally garnish with a few extra sesame seeds on top and serve with pickled ginger on the side. Inari is best served at room temperature or slightly chilled.