Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, easy inarizushi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy Inarizushi is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Easy Inarizushi is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook easy inarizushi using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Easy Inarizushi:

1. Take 5 Aburaage
2. Take 200 ml Dashi stock
3. Make ready 1 china spoon Sake
4. Make ready 1 china spoon Honey
5. Take 1 china spoon Mirin
6. Take 1 china spoon Soy sauce
7. Prepare 1 Takuan - Yellow pickled daikon
8. Get 1 china spoon Sesame seeds

Instructions to make Easy Inarizushi:

1. Pour boiling water over the abura-age and drain the excess oil.
2. Combine dashi stock, sake, honey, mirin, and soy sauce. Simmer the abura-age in the mixed condiments for 20 minutes. Put a small lid right on top of the simmering ingredients (drop lid or otoshibuta). When it's cooked, remove from the pan, turn it upside-down and set aside to cool.
3. Julienne the takuan and combine with sesame seeds.
4. Mix the rice with the takuan and sesame from step 3, and form into desired shapes.
5. Done.
6. I imagine udon or soba noodles would be served with inari sushi, but thinking about a balanced meal, I made Dago-jiru soup (southern Japan specialty) with lots of veggies instead.
7. Ready to serve and ENJOY!

So that is going to wrap it up with this exceptional food easy inarizushi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!