Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, simmered inari. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Simmered Inari is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Simmered Inari is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have simmered inari using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Inari:
- Take 6 slice Aburaage (for inari sushi)
- Make ready 350 grams Ground pork
- Make ready 3 tbsp Panko
- Prepare 1 tsp Salt
- Prepare 1/4 large Onion
- Take 1 Egg
- Get 3 Shiitake mushrooms
- Get 1/4 Carrot
- Get 1 1/2 tbsp Dried hijiki
- Make ready 1 handful Edamame
- Get 400 ml Dashi stock
- Take 2 tbsp Soy sauce
- Get 2 tbsp Sugar
- Make ready 1 tbsp Mirin
- Take Katakuriko or potato starch
Instructions to make Simmered Inari:
- Hydrate the dried hijiki in a decent amount of water, and drain it well. Mince the onion. Roughly mince the carrot and shiitake mushrooms.
- Put the ground pork, onion, salt, egg, and panko into a bowl and knead well until it's sticky. Then add the carrot, shiitake mushrooms, edamame, and hijiki. Thoroughly mix everything together.
- Cut the aburaage for inari sushi into half (not diagonally). Open up into pockets and stuff the Step 2 meat mixture gently.
- Using a large frying pan or a pot, align the aburaage from Step 3 with the open end facing up. Pour in the dashi stock, soy sauce, sugar, and mirin and turn the heat on. When it comes to a boil, turn the heat to medium. Cover the pan and simmer. Pour the sauce over the aburaage occasionally (for 2-3 times) and simmer for 7-8 minutes.
- Transfer the simmered inari onto a serving dish. Simmer to reduce any leftover sauce. Add the katakuriko dissolved in water to thicken the sauce. Pour it over the simmer inari to finish.
- I've also packed them in bento.
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