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Yukihira Style Fragrant Butter Pilaf Inarizushi

Also called Fragrant Butter Pilaf Inarizushi

Yukihira Style Fragrant Butter Pilaf Inarizushi (anime)
Anime

Recipe

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Official manga recipe

Yukihira-Style Butter Pilaf Inari Sushi

Difficulty
Total time
1 h 40 min
Hands-on
1 h 40 min
Cost
¥¥¥¥
Servings
12

Equipmentoven, frying pan, pot, steamer, grill or torch

Tasteumami

Ingredients

Pilaf

  • 300 g uncooked rice
  • 1 chicken thigh
  • 150 g seafood mix
  • ¼ onion
  • 1 tbsp butter

[A]

  • 1 tsp granulated consomme
  • ⅔ tsp salt
  • 400 ml water
  • Black pepper, to taste
  • 1 tbsp butter

Inari Sushi Pockets

  • 6 inari-age tofu pockets

[B]

  • 4 tbsp soy sauce
  • 4 tbsp sugar
  • 4 tbsp mirin
  • 300 ml dashi stock

Mochi White Sauce

  • 2 blocks kiri mochi (mochi that has been cut into small blocks)
  • Black pepper, to taste

Method

  1. Make the Pilaf

    1

    Defrost the seafood mix. In the meantime, cut the chicken thigh into 1cm cubes and mince the onion.

  2. 2

    Heat 1 tbsp of butter in a frying pan and saute the onions until translucent. Then add the seafood mix and chicken and saute everything together. Afterwards, add the uncooked rice and mix until everything is thoroughly coated in the butter.

  3. 3

    Mix the [A] ingredients together, pour over everything in the frying pan and bring to a boil. Then reduce the heat to low and cover, letting it simmer for 15 minutes. Afterwards, turn off the heat and let everything steam for another 10 minutes. Lastly, add the other tablespoon of butter and mix together.

  4. 4

    While the pilaf is steaming, make the inari sushi pockets. Boil enough water to be able to pour it completely over the pockets to get rid of as much oil as possible. (Note: They can also be blanched.) Then cut each in half and open the pockets. Put them in a pot along with the [B] ingredients and bring to a boil. Then let reduce for 15 minutes or until all the liquid is gone.

  5. 5

    Now, divide the pilaf into 12 equal portions. Form into rough balls and stuff each one into an inari-age pocket. Fold the open end of the pocket over and plate them facedown.

  6. Make the Mochi White Sauce

    6

    Chop the kiri-mochi blocks into small pieces. (This will make them melt more quickly.) Put them all in a pot over medium heat and then pour in the soymilk. Cook and stir frequently so that the mochi doesn’t get stuck to the bottom, and do so until the mochi has completely melted into the soymilk, while seasoning to taste with black pepper.

  7. 7

    Drizzle the mochi white sauce over the inari-age pockets and top generously with pizza cheese. Broil in the oven for 10 minutes or until the cheese has melted and is golden brown, and you’re done!

Tips
  • Pizza cheese (Note: In Japan, pizza cheese is an assortment of different cheeses, not just mozzarella, so I personally would say it’d be safe to use any shredded cheese you can find.
  • 400 ml soymilk (Note: In Japan, soymilk used for recipes is completely unsweetened and in supermarkets, there’s even products that say the soymilk is specifically for cooking.
Food safety
  • Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
  • Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.