Colorful Inari Chirashi Sushi
Make Inari Chirashi Sushi Instead of Inari Sushi Packs
Forget the usual inari sushi pouches! Try making this elegant and delicious Inari Chirashi Sushi. It features savory pan-fried shiitake mushrooms, sweet seasoned aburaage (fried tofu pouches), and fluffy scrambled eggs, creating a delightful medley of flavors and textures. This dish is perfect for special occasions or when you want to impress guests with a beautiful homemade meal.
Main Ingredients- 5 dried shiitake mushrooms (or 3 fresh shiitake mushrooms)
- 80g seasoned fried tofu pouches (aburaage)
- 200g warm cooked rice (approx. 1 bowl)
Cooking Instructions
Step 1
If using dried shiitake mushrooms, rehydrate them by soaking in lukewarm water for about 30 minutes. Once rehydrated or if using fresh ones, lightly rinse them under running water, pat dry, and slice thinly into strips. This will add a wonderful savory aroma to your sushi.
Step 2
Drain the seasoned fried tofu pouches (aburaage) by placing them in a sieve. To prevent excessive saltiness or sogginess, gently squeeze out any excess liquid with your hands. Then, slice the aburaage into thin strips, about 0.5 cm wide. The sweet and savory flavor of the aburaage will add depth to the sushi.
Step 3
In a bowl, combine the warm cooked rice with 0.5 Tbsp sugar, 2 Tbsp rice vinegar, and 2 pinches of salt. Gently mix using a spatula or rice paddle, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed throughout the rice. This step is crucial for establishing the base flavor of your sushi rice.
Step 4
Crack 1 egg into a small bowl. Use a fork or chopsticks to gently whisk the egg, breaking up the chalazae (the white stringy bits). Prepare to cook this in a non-stick pan over low heat to make scrambled eggs.
Step 5
Add the thinly sliced seasoned fried tofu pouches to a pan. Cook over low heat without any oil until the aburaage becomes slightly golden and tender, having released most of its moisture. This will improve its texture. Stir occasionally to prevent burning.
Step 6
Transfer the pan-fried aburaage to a separate dish. In the same pan, add a little cooking oil and stir-fry the sliced shiitake mushrooms over medium heat. Cook until the mushrooms turn translucent and release their fragrant aroma. Sauté them thoroughly.
Step 7
Once the mushrooms are well-sautéed, add 0.5 Tbsp soy sauce, 0.5 Tbsp sake (or mirin), and 0.5 Tbsp plum extract (or corn syrup) to the pan. Stir-fry together for another 1-2 minutes until the seasonings are well absorbed by the mushrooms. This enhances the shiitake’s umami. Be mindful of the heat to avoid burning the sauce.
Step 8
Heat another non-stick pan over low heat with a little cooking oil. Pour in the whisked egg and cook to make scrambled eggs. Use chopsticks to gently stir and break up the egg as it cooks, creating soft curds. Avoid overcooking to maintain a moist texture, which is key for a tender bite.
Step 9
Arrange the seasoned sushi rice attractively in a serving bowl or plate. You can adjust the amount of rice according to your preference.
Step 10
Gently place the fluffy scrambled eggs evenly over the bed of sushi rice. The eggs add a visually appealing color and complement the rice beautifully.
Step 11
Next, artfully arrange the pan-fried seasoned fried tofu strips on top of the scrambled eggs. The sweetness of the aburaage will enhance the flavors of the rice and eggs.
Step 12
Finally, top the aburaage with the fragrant stir-fried shiitake mushrooms for a visually appealing and delicious Inari Chirashi Sushi! For an extra touch, you can garnish with shredded nori seaweed or toasted sesame seeds. Enjoy your delightful creation!
