Davy Backfight: Inari Zushi

-68- Davy Backfight: Inari Zushi

Sweet and salty boiled fried tofu, stuffed with sushi rice

makes 20 pieces

10 sheets aburaage (fried tofu)

rice

3 cups uncooked rice

1 sheet (10x10cm) kombu seaweed

1 tbsp white sesame

yuzu (Asiatic citron) peel (as needed)

vinegar mixture

4 and ½ tbsp rice vinegar

1 tbsp sugar

1 tsp salt

broth to boil tofu in

2 cups water

4 tbsp sake

4 tbsp sugar

4 tbsp soy sauce

vinegar water

add a small amount of vinegar to a bowl of water

[How to Cook]

Vinegared Rice

① Mix the “vinegar mixture” ingredients together.

② Wash rice, then soak. In a rice cooker, put rice, water, and kombu. Cook. When finished, remove kombu. While still hot, move to a serving dish. Pour ①’s vinegar mixture around the bowl. Mix with rice scooper as though you were cutting (so you don’t mash the rice). Add in white sesame and yuzu peel (A). Cool.

Fried Tofu

③ Cut in half vertically, roll with a cooking chopstick (B). Open the middle, like a pocket. Line up in a strainer and pour hot water over it. Wash lightly with cold water, then pat dry.

④ Put broth ingredients in a pot and heat over medium. Once boiling a little, put in the tofu from ③. Cover and reduce heat to low. Simmer 30 minutes. Remove from heat and make sure flavor is distributed evenly.

Wrapping

⑤ Divide rice into 4 pieces. Each should make about 5 pieces. Dip your hands in the “vinegar water” and grab some sushi rice.

⑥ Allow the tofu to drip dry a little, then stuff with rice (D).

Comic:

Hey! Inari zushi! Kitsune udon! It’s free!
Luffy: Really?? Thanks! Yum—!