Today I will be making Inarizushi. This is my first time in making Inarizushi from scratch. Inarizushi that I ate the other day was great. 5slices of fried tofu. Roll out each fried tofu with a rolling pin or saibashi (large chopsticks for cooking) to make them easy to open. Boil water in advance. While boiling the water, I will make a side dish. The first side dish is “kinpira gobo”(chopped burdock root cooked in sugar and soy sauce). At first, shred the burdock root very thinly. When burdock root becomes shorter, shred it from the other side. Then slice the rest thinly. Boil the fried tofu to remove excess oil. I’m making dashi stock (soup stock) here. Turn off the gas range and wait until bonito flakes sink at the bottom of the pot. Strain the soup stock . It’s beautiful. I’ll add the carrot in kinpira as an ingredient. 150ml of dashi stock 2tbsp of coarse sugar 2tbs of mirin(sweet sake) 1 1/2 of dark soy sauce Squeeze out the excess water from fried tofu and put them into the pot. Cover it with the drop-lid and simmer on low heat for about 10-15 minutes until all the dashi stock is evaporated. While simmering it, I’ll finish making kinpira up. You can cook it more smoothly if you cooked the fried tofu a day before. Add dashi stock, sugar, dark soy sauce, mirin (sweet sake) and sake. Cover with the drop-lid and simmer on medium heat while flipping them time to time. Stop heating when almost all of dashi stock is evaporated and leave them to cool down. Finally, heat it on high to allow the dashi stock to evaporate. Then it’ll be ready. 2go(cup) of rice. (soak it in water for 30 minutes in advance.) 400ml of water 2g of kelp I’ll cook the rice. Soak Fu(dried wheat gluten) in the water until tender. I’ll make clam soup. Pour the dashi stock I made today and a bit of sake. The second side dish is” hiyayakko” (chilled tofu with toppings) Season with light soy sauce. The third side dish is asparagus” ohitashi” (Japanese side dish seasoned with soy sauce) Toast asparagus in the toaster. Pour the mixed condiment, mentsuyu (noodle soup base) and dashi soup. It’s ready. I’ll be making sushi vinegar. 40ml of vinegar 2tbsp of sugar 1tsp of salt Stir it gently. You can combine them easier by warming it up a little in the microwave oven. The Kombu seaweed’s smell is good. Pour the sushi vinegar on it and move the puddle in a slashing motion. Add vinegar little by little while adjusting the taste. The amount of vinegar requires changes depending on how soft the rice is. some sesame seed. Garnish Inarizushi with some pickled ginger if you want. Itadakimasu. They make me feel so nostalgic! The flavor has soaked right in them. It’s great! I’m so glad as we rarely eat homemade Inarizushi. Yeah. We feel like each one of these have lots of thought put into them.