字幕列表 影片播放 列印英文字幕 Hi, I'm Francis, the host of this show "Cooking with Dog." Let’s prepare the aburaage, fried tofu pouches. Roll out each fried tofu with a rolling pin. This will make the fried tofu easy to open. Cut them in half and carefully open the pouches. Repeat the process and make 12 tofu pouches in total. Let’s remove the excess oil from the fried tofu. Put the fried tofu in a generous amount of boiling water. Cover with the drop-lid and cook the tofu for 5 minutes. This process will remove the excess oil and also soften the fried tofu. Turn off the burner and remove the drop-lid with tongs. Remove the fried tofu from the pot. Cool them down on a mesh strainer. Squeeze water out of the fried tofu. Press them firmly between paper towels to remove any excess water. Put the dashi stock, sugar, mirin and soy sauce to the skillet. Turn on the burner. Stir with a paddle and dissolve the sugar. Spread the fried tofu in the skillet in four sections. Stack the each section in three layers. Press the fried tofu with the tongs and let them soak in the dashi stock thoroughly. Put the drop-lid on, cover and simmer for 20 minutes. Remove the cover and the drop-lid. Flip the fried tofu with the paddle and tongs. Replace the drop-lid. Simmer down until all the dashi stock is evaporated. Turn off the burner. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock. Let’s cut the ingredients for Inarizushi. Slice the carrot thinly. Stack them on top of each other and chop them into fine pieces. Chop the hijiki seaweed into fine pieces. The seaweed normally comes in dried form. Soak for 20 to 30 minutes beforehand, then rinse and drain well before use. Here we have the dried shiitake mushrooms, which were left soaked in water overnight in the fridge. Squeeze out the excess shiitake liquid. Remvoe the stems and slice the shiitake thinly. Chop them into fine pieces. Let's stir-fry the ingredients. Heat the vegetable oil in the small pot. Put in the carrot, shiitake mushrooms and hijiki seaweed. Thoroughly stir-fry the ingredients. Pour in the shiitake liquid. Add the sake, mirin, sugar and soy sauce. Lightly stir with the paddle. Reduce the heat to low and boil it down until all the liquid is evaporated. Let’s make sushi rice. Cook the rice with 1 tbsp sake and the dried kombu seaweed. Lightly stir with a rice paddle. Put on the kitchen gloves and remove the inner container from the rice cooker Put the fresh steamed rice in a shallow bowl. Pour on the sushi vinegar evenly with the paddle. Quickly spread the rice in the bowl. Move the paddle in a slashing motion to keep the rice from becoming gooey. Continue to stir the rice gently while turning it over. When the rice is evenly dressed with the vinegar, cover with a tightly squeezed kitchen towel. Leave the sushi rice to rest for a while and allow the vinegar to be absorbed. While it is still warm, add the carrot, hijiki seaweed, shiitake mushrooms and toasted sesame seeds to the sushi rice. Mix the sushi rice with the paddle in a slashing motion. Let’s stuff the tofu pouches with the sushi rice. Lightly squeeze the excess stock from the fried tofu. Fold the mouths outward and shape the tofu into pouches. Shape the sushi rice into a small ball and stuff it into each tofu pouch. Adjust the shape and fold the mouth of the fried tofu. Repeat this process and make 12 pieces of Inarizushi. Here is a premade omelette sheet. This will turn into an appertising alternative to the Inarizushi. Wrap the egg sheet around the sushi rice ball like shown in the video. Tie the egg with the string of the boiled mitsuba, Japanese wild parsley. Serve the Inarizushi and the omelette sushi on a plate. Finally, garnish with the pickled ginger. Tender and juicy with the tasty dashi stock, this recipe is a delight for everyone. Premade fried tofu pouches in a freezer bag can be stored in the freezer so you can easily prepare Inarizushi any time. You can also add fried tofu on top of udon noodles, making it Kitsune Udon. Good luck in the kitchen!