Скачать или смотреть Bento Vlog | Traditional Inari Sushi | Early Spring in Osaka & Solo Cooking Life

Spring is just around the corner, and the plum blossoms have finally started to bloom in the parks. To celebrate the season, I’m making a traditional Japanese favorite: Inari Sushi (Sushi rice in sweet fried tofu pouches). Since moving to Osaka in January, I've enjoyed incorporating local Kansai-style techniques—like cutting the tofu into triangles—into my daily bento routine.

In this video, From the history of Inari shrines and foxes to the professional secrets of a juicy Dashi-maki Tamago, I hope this video brings a touch of Japanese hospitality and spring to your home.

[Timeline]
#1 | 00:00 Opening
#2 | 00:58 Cooking Starts: Daikon Radish with Salt Kelp
#3 | 02:27 Stir-fried Napa Cabbage and Ham
#4 | 03:42 Dashi-maki Tamago (Japanese Omelet)
#5 | 05:05 Inari Sushi Prep: Fillings & Tofu Pouches
#6 | 08:28 Mixing the Sushi Rice
#7 | 10:10 Plating & The History of Inari Sushi

[Recipe & Ingredients]
1. Inari Sushi
・Abura-age (Tofu pouches): 6 pcs
・Simmering liquid:
・Water (200cc),
・Soy sauce (1.5 tbsp),
・Sugar (1.5 tbsp),
・Dashi (1/2 tsp)

Sushi Rice:
・Rice (150g dry),
・Water (160g),
・Sushi vinegar (40cc)

Fillings:
・Carrots (50g),
・Lotus root (50g),
・Donko Shiitake mushrooms (3 pcs),
・Sesame seeds

2. Sushi Vinegar Stock
・Vinegar: 180cc
・Sugar: 70g
・Salt: 30g

3. Side Dishes
Daikon Salad:
・Daikon (100g),
・Salt kelp (6g),
・Sesame oil (1/2 tsp),
・Soy sauce (a dash)

Napa Cabbage Stir-fry:
・Cabbage (120g),
・Ham (3 slices),
・Chicken stock (1/2 tsp),
・Oyster sauce (1 tsp)
・Salt（a dash)
Dashi-maki Tamago:
・Eggs (2),
・Dashi (60cc),
・Mirin (1 tsp),
・Soy sauce (2 tsp),
・Potato starch (1 tsp)

[Chef's Tips]
Inari: Squeeze the juice out of the simmered tofu pouches thoroughly before stuffing to prevent the rice from getting soggy.

Sushi Rice: Always mix the sushi vinegar into the rice while it is steaming hot to ensure the flavors are absorbed perfectly.

Sustainability: Don't throw away radish peels! Drying them in the sun creates "Kiriboshi-daikon," a nutrient-dense ingredient that lasts for months.

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