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.:Inarizushi
Inari-zushi in tofu
All sushi has rice in it, but not all sushi uses nori as a wrapper.
Inarizushi, which translates to stuffed sushi, encloses the rice and
filling in a pocket made of paper-thin omelet, fried tofu, or a cabbage
leaf. What follows is the recipe for an omelet wrapper.
Ingredients
· 4 extra-large eggs
· 2 teaspoons (8 mL), sake
· 1 teaspoon (4 mL), sugar
· 1/8 teaspoon (1/2 mL), salt
· 1 teaspoon (4 mL), cornstarch
· 1 tablespoon (12 mL), cold water
Utensils
· mixing bowl
· mixing cup, for the cornstarch thickener
· makiyakinabe pan (a Japanese rectangular omelet pan), or a
regular pan is fine
Instructions
· Break the eggs into the bowl. Removing the egg white clinging
to the yolk will make for a smoother and more uniform surface.
· Add the sake, sugar, and salt.
· Beat the mixture to produce a smooth, consistent texture, but
not so much as to create a foam. If you accidently get air bubbles, let
the bowl sit for a few minutes while they pop.
· Dissolve the cornstarch in the water—it will be closer to a paste
than a fluid—and then add it to the egg mix.
· Heat the pan over medium heat. If you are not using a non-
stick pan, you will need to oil the surface.
· Pour three or four tablespoons (40 to 50 mL) of the egg
mixture all at once onto the pan.
· Swirl the pan to spread the mixture thinly and evenly.
· Allow the mixture to cook until the edge start to dry out.
Remove the pan from the heat, and let the egg mixture continue to
cook for 30 seconds from the heat in the pan.
· Flip the omelet over and return the pan to the heat for 30
seconds.
· Remove the omelet from the pan, and allow it to cool.
You can store these omelets in the refrigerator for a few days.
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