December's Weekend Dish: "Yellowtail Inari Sushi"

December has arrived, and we're experiencing consistently cold days. Winter is truly here.

Also, with Christmas and New Year's approaching, there will be more occasions where people gather together.

 

Now, the broadcast on the 12thNST Smile Stadium "Weekend Dish"」The corner,

 This time

 

Introducing "Yellowtail Inari Sushi"!

This timeHarashin Nishishibata StoreWe will deliver it from here ◎

 

 

<Materials for 2 people>

Yellowtail sashimi 100g, fried tofu 2 pieces, rice 200g

<Sushi vinegar>

1 tablespoon vinegar, 1 teaspoon kelp tea powder

<Miso sauce>

1 teaspoon miso, 1 tablespoon ground sesame seeds, 8 shiso leaves (finely chopped)

<Inari sauce>

1/2 tablespoon soy sauce, 2 teaspoons honey

 

<How to make>

① Cut the yellowtail into small pieces and mix with the miso sauce.

② Mix the sushi vinegar ingredients with the rice.

③ Cut the fried tofu in half to make a pouch.

 

④ Heat a frying pan, cook both sides of ③, and coat with the inari sauce.

⑤. Fill ④ with ②, top with 1, and it's complete.

 

The perfect pairing is the currently available "Yoshinogawa, made with wine yeastThis is what it will be.

 

 

<Comment from Professor Nakajima>

The perfect combination of fatty yellowtail and slightly sweet fried tofu.

It goes down smoothlyYoshinogawa, made with wine yeastThis enhances the deliciousness.

 

The recipe will be included as an insert in the Niigata Nippo newspaper on the 12th.Hara-shin's flyerBut you can check it!

 

Perfect as a party dish to share with friends and family.

Please try it with Yoshinogawa sake!