Three-Color Topping Inarizushi
Easy Three-Color Topping Inarizushi Recipe (Highly Recommended for Kids’ Lunch Boxes!)
Worried about what to pack for your kids’ lunch boxes during the holidays? Today, I’m sharing a recipe for colorful and delightful three-color topping inarizushi. It’s incredibly simple to make, perfect for busy mornings, and great as a snack or for picnics.
Ingredients- Store-bought Inarizushi Kit (for 2 servings, includes rice and seasoning)
- Ham: 40g
- Eggs: 2
- Finely chopped kimchi: 1 cup
- Soy sauce: 1 Tbsp
- Water: 50ml
- Toasted sesame seeds: a pinch
- Gochugaru (Korean chili powder): 0.5 Tbsp
- Sesame oil: 1 Tbsp
- Cooked rice: 1.5 bowls (approx. 270g)
- Cooking oil: for frying
Cooking Instructions
Step 1
The star of our three-color topping inarizushi is the stir-fried kimchi! Prepare your sour kimchi and chop it finely to about 1 cup. It shrinks significantly when cooked, so prepare a generous amount.
Step 2
Heat a pan and add cooking oil and sesame oil in a 1:1 ratio. Using sesame oil adds a wonderful nutty aroma.
Step 3
Reduce the heat to low and stir-fry the chopped kimchi. Be careful not to burn the seasoning by using high heat. If the kimchi is too sour, add 0.5 Tbsp of sugar to balance the flavor. If it’s not sour enough, you can add about 2 Tbsp of vinegar to give it that tangy kimchi taste.
Step 4
Once the kimchi is partially stir-fried, add 0.5 Tbsp of gochugaru and mix well. This will add a pleasant spiciness.
Step 5
Push the stir-fried kimchi to one side of the pan. Add 1 Tbsp of soy sauce to the empty space and let it caramelize slightly before mixing it with the kimchi. This adds a deeper flavor.
Step 6
Now, pour in 50ml of water and continue to simmer over low heat, allowing the kimchi to become tender and slightly saucy. This cooking method ensures the kimchi isn’t tough and is wonderfully moist.
Step 7
When the stir-fried kimchi is almost done, turn off the heat and drizzle with a little sesame oil.
Step 8
Finally, sprinkle generously with toasted sesame seeds and mix well. Your delicious stir-fried kimchi topping is ready!
Step 9
Dice the ham into very small cubes, making it easy for children to eat. Uniform dicing ensures even cooking.
Step 10
Lightly grease a pan with cooking oil and sauté the diced ham until it’s golden brown and slightly crispy. This process renders some of the fat and makes the ham wonderfully savory.
Step 11
Your golden and crispy ham topping is now complete! The savory aroma is truly appetizing.
Step 12
Crack the 2 eggs into a bowl and lightly beat them, removing the chalazae (the stringy bits). Removing the chalazae helps the eggs cook more smoothly.
Step 13
Lightly oil a pan, pour in the beaten eggs, and scramble them over low heat. Cooking on low heat prevents burning and results in a tender texture.
Step 14
As the eggs begin to set, use chopsticks to gently break them apart into scrambled pieces. Don’t overcook; aim for a soft, fluffy texture. Turn off the heat and let the residual heat finish cooking them for maximum tenderness.
Step 15
And there you have it! Our three colorful toppings are ready: stir-fried kimchi, ham, and scrambled eggs. They look so appetizing already!
Step 16
We’re using a store-bought inarizushi kit. I chose bite-sized square aburaage (fried tofu pouches) suitable for children. Gently squeeze out excess liquid from the aburaage with your hands. Be careful not to squeeze too hard, as it might tear.
Step 17
Place 1.5 bowls of cooked rice in a large bowl. Add the rice seasoning packet from the inarizushi kit. I also added a generous amount of toasted sesame seeds for extra flavor and texture. Mix gently to avoid mashing the rice grains.
Step 18
Fill each aburaage pouch with rice, about 80% full. Overfilling will make it difficult to add the toppings later.
Step 19
Top the rice-filled aburaage pouches with small portions of the three toppings. Arrange the vibrant red kimchi, savory ham, and sunny yellow scrambled eggs attractively.
Step 20
Finish by adding a generous spoonful of the stir-fried kimchi topping. The colorful combination is sure to capture the children’s attention.
Step 21
I packed these beautiful inarizushi into a lunch box for work! The kids mentioned that the stir-fried kimchi was a little spicy, and they found it most delicious when they mixed the kimchi and scrambled egg toppings together. Feel free to adjust the topping ratio based on your child’s preference.
