Bento Vlog | Traditional Inari Sushi | Early Spring in Osaka & Solo Cooking Life скачать в хорошем качестве

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. How to make Paprika Pickles:    • Bento Vlog | Classic Pork Ginger & Sweet M...   [Support the Channel] If you enjoyed this taste of Japanese culture and spring, please Like and Subscribe to follow my cooking life in Osaka! #cookingvlog #Bento #lunchbox #JapaneseFood #japanlife #japanvlog #Osaka #Vlog #solovlog #SpringRecipes #MealPrep