Vegetable-Loaded Healthy Inarizushi
Magical Inarizushi Packed with Vegetables: A Recipe Even Mom Can Make
Weekend mornings call for the easiest and most satisfying meals! Did you open your rice cooker to find only half a bowl of rice? Don’t worry about not having enough rice for a full pack of inarizushi! With a bit of culinary creativity, you can transform your ingredients into a delicious and nutritious inarizushi meal. This recipe incorporates potatoes, carrots, tofu, and eggs to make your inarizushi extra flavorful and wholesome, even when you have less rice.
Ingredients- 1 pack (14 pieces) Inarizushi seasoned fried tofu pouches (for 2 servings)
- 1/2 bowl cooked rice
- 1 potato (medium-sized)
- 1/3 carrot (medium-sized)
- 1/2 block tofu (firm or silken)
- 1 egg
Cooking Instructions
Step 1
First, let’s prepare the filling for our inarizushi. We’ll use tofu, which is often mentioned in healthy inarizushi recipes, and to increase the volume and add nutrients, we’ll also include 1 medium potato, 1/3 carrot, and 1 egg. Using too many vegetables alone might prevent the rice from sticking together well, so the starchy potato will help bind everything together.
Step 2
Since the potato will act as a binder, similar to starch in rice, it’s important to dice it very finely. The carrot is mainly for color and a hint of sweetness.
Step 3
Let’s start by peeling the potato and carrot. While you could meticulously chop them by hand, using a kitchen gadget can save a lot of time and effort. I’ll be using the chopper attachment that came with my hand blender for easy dicing.
Step 4
Cut the peeled potato and carrot into manageable pieces, place them in the chopper container, and pulse a few times with the hand blender. Be careful not to over-process them into a paste.
Step 5
Dice the ingredients finely, but be sure to check the consistency periodically to avoid turning them into a mush. I stopped when they were finely chopped but still had some texture. Keeping some texture makes the inarizushi more enjoyable to eat.
Step 6
Now, heat a frying pan over low heat and add just a tiny bit of oil. Add the finely chopped potato and carrot and sauté over medium-low heat. Cook until the potatoes become translucent and slightly tender.
Step 7
Once the potato and carrot are partially cooked, add the mashed tofu. Use a spoon or spatula to break up the tofu into smaller pieces as you add it to the pan. Stir and cook until the tofu is well combined with the vegetables.
Step 8
As the tofu and vegetable mixture cooks, make a small well in the center of the pan. Crack the egg directly into this space. Be careful not to break the yolk as you add it.
Step 9
Immediately scramble the egg with a fork or spatula, mixing it with the other ingredients until it’s cooked through and evenly distributed.
Step 10
Now it’s time to add the rice. You’ll notice there are more vegetables and other ingredients than rice, which is intentional! As you stir-fry the rice with the mixture, you might taste it and find it quite bland. That’s because we haven’t added any seasoning yet – but the next step will fix that!
Step 11
This is where the magic happens: the seasoning liquid that comes with the inarizushi package! Most people tend to discard some of this liquid, but today, we’re going to use it to our advantage. Its balanced flavor is key to delicious inarizushi.
Step 12
Pour about 2-3 tablespoons of the seasoning liquid directly into the pan with the rice and ingredients. This liquid will ensure the rice and the tofu pouches meld together beautifully in flavor. Mix well to distribute the seasoning evenly.
Step 13
Next, add the pre-seasoned vegetable flakes (sautéed mix) that came with the inarizushi kit. These add delightful color and texture.
Step 14
Finally, add the inarizushi sauce. Stir everything together and continue to cook. The mixture might seem a little wet initially, but as it heats up and you stir, the excess moisture will evaporate, thickening the mixture to the perfect consistency. Keep stir-frying until the rice grains are distinct and slightly drier.
Step 15
Your delicious and nutritious inarizushi rice filling is ready! The fluffy rice grains combined with the medley of ingredients look and smell absolutely mouthwatering.
Step 16
Now, simply fill the seasoned fried tofu pouches with the prepared rice mixture, shaping them as you go. You’ll have beautifully presented and incredibly tasty vegetable-packed inarizushi ready to be enjoyed this weekend!
