Thursday, March 14, 2013


In Kansai, we call inarizushi (cone sushi), O-inarisan.

I'm not too sure why, but a lot of things in Kansai have -san or -chan attached to it. By adding -chan to it gives it a "cuteness" to it. By adding -san to it I think it gives it a little respect.

Anyway, I've been wanting to try making inarizushi for some time now, and got around to it finally.

O-inarisan (Inarizushi) makes 8
De-oil the pockets:
1 package of thin aburage (fried tofu) : 2 pieces
hot water

Pocket marinade:
1 cup dashi
1 tablespoon shoyu (soy sauce)
2 tablespoons sugar
1/2 tablespoon mirin

Ingredients for the sushi rice:
1 cup rice cooked

Seasoning for the sushi rice:
1 tablespoon sugar
1 tablespoon vinegar
pinch of salt

Ingredients for the "goodies":
2 teaspoons hijiki, reconstituted
2 tablespoons benishoga (pickled ginger), finely chopped
1 tablespoon toasted sesame seeds

Prepare your pockets.
Cut your aburage in half, and then again in half, see picture below

Gingerly open each pocket, not all the way to the edges.
Put the pockets into a pot of boiling water and while pushing down on them with a wooden spoon, let them boil in the water for at least 2 minutes.
(this step is quite important as it takes the oiliness away)
After the 2 minutes, drain, run under some cold water and then squeeze out the excess water.
(be careful, as there still may be hot water in the pockets)
Put the pockets into a pot or pan where each pocket will be able to simmer in the marinade.
When the liquid comes to a boil, turn it down to low and let it cook under an oshibuta (drop lid) for 15 minutes.

Cook your rice.
Prepare the seasoning for the rice, make sure the sugar and salt is fully dissolved.
Prepare your "goodies" (reconstitute the hijiki, chop up the benishoga)

When the rice has cooked, put the rice into a bowl and add the seasoning for the rice a little at a time, and using a shamoji (rice paddle), "cut" into the rice with the rice paddle to coat it with the seasoning.

After the rice is coated, add your goodies. Again, "cut" the goodies into the rice.

Now you are ready to fill the pockets.

Wet your hands with water. Scoop out a little of the rice and mold it with your hand into a cylinder.

Gingerly put them into the pockets, being careful not to tear them.

Repeat wetting your hands before molding the next cylinder.

NOTES: When opening up the pockets, I went all the way to the edge, which is why some of mine are open on one end. Next time I will look for square aburage so that I can try making this with triangle pockets.

I noticed in some inarizushi here they have benishoga in their sushi rice, which is why I tried adding it.

Overall, it does take some time, but I am glad I tried making these and will try to make them again.

I think it would be nice to bring them on a picnic.


Anonymous said...

Thanks for this recipe. I have been wanting to try this and now I will.

KirkK said...

This really reminds me of "small kid time" Kat! Lovely!

K said...

Mmm, I love these! When I was little I used to help make these at home, but I'd put too much rice in and they looked horrible haha.

K and S said...

I hope it turns out for you JhgreenG :)

Thanks Kirk :)

lol K :)

Take care everyone!

Rowena said...

I have been wanting to make cone/pocket sushi for ages, but still haven't found a source in Milan (the one source I "thought" had it said they never did). Totally forgot about the part where you cook the aburage in the marinade too. I'm starving now!

K and S said...

I hope you can find the pockets Rowena, there are already seasoned ones out there, but doing it from scratch you can control the amount of sodium and sugar.

Take care.

jalna said...

Looks good!!

Rinshin said...

I'm originally from Tokyo and we called them oinarisan as well. I did not start hearing inarizushi until much later.

K and S said...

Thanks Jalna!

Ooh that is interesting, Rinshin!

Take care you two.