CookPal AI
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Kinoko Inari Sushi

Coût $10, économiser $5

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 100g ground chicken
    • 1/2 pack shimeji mushrooms
    • 🌽 20g corn
    • Chopped green onion as needed

  • Sushi Rice

    • 🍚 1 cup rice
    • 1 tbsp white sesame seeds

  • Sushi Vinegar

    • 🧂 1/3 tsp salt
    • 1 tbsp vinegar
    • 🍬 1/2 tbsp sugar

  • Inari Wrap

    • 4 pieces fried tofu
    • 3 tbsp sake
    • 🍬 3 tbsp sugar
    • 3 tbsp soy sauce
    • 💧 100ml water

ÉTAPES

1

Wash and cook the rice as usual.

2

Mix sugar, salt, and vinegar in a bowl to make sushi vinegar. Add it to the hot rice along with sesame seeds and mix well.

3

Prepare the fried tofu by wiping off excess oil with a paper towel, rolling it with chopsticks to loosen, and cutting it in half. Trim the root of the shimeji mushrooms and separate them.

4

In a pot, combine sake, sugar, soy sauce, and water. Bring to a boil, add the tofu, cover with a drop lid, and simmer on low heat for 10 minutes. Remove the tofu.

5

Add ground chicken to the remaining broth, breaking it apart while cooking. Add shimeji mushrooms and cook over medium heat until the chicken is fully cooked.

6

Mix the sushi rice with the cooked chicken mixture and corn, then divide into 8 portions. Stuff each portion into the prepared tofu pockets and garnish with green onion.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 30g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use freshly cooked rice for better texture and flavor.Prepare the tofu pockets ahead of time for quicker assembly.Adjust the sweetness and saltiness of the broth to your preference.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.