Inari-Mochi
Inari-Mochi

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, inari-mochi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Inari (稲荷) is the Japanese kami of prosperity, rice, and tea, and protector of foxes. A complex deity widely worshiped throughout Japan, Inari is variously portrayed as male, female and androgynous. Inari Ōkami (Japanese: 稲荷大神), also called Ō-Inari (大稲荷), is the Japanese kami of foxes, of fertility, rice, tea and sake, of agriculture and industry, of general prosperity and worldly success.

Inari-Mochi is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Inari-Mochi is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook inari-mochi using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Inari-Mochi:
  1. Take 10 Round mochi (if using square mochi, use 2/3)
  2. Take 10 pieces Aburaage (cut in half if large)
  3. Get 3 1/2 tbsp Sugar
  4. Get 1 tbsp Mirin
  5. Get 3 1/2 tbsp Soy sauce

Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky. Mochi, or Japanese rice cakes, is one of Japan's favorite foods. Here are ten of the absolute best mochi recipes that you have to try for yourself.

Instructions to make Inari-Mochi:
  1. If the toothpick is long, the aburaage may tear, so cut off each end with kitchen scissors. Using a piece of kanpyo to tie the ends would be even better!
  2. Open up the aburaage so that they become pouches. Pour boiling water over to drain the oil, and stuff with the mochi. Secure closed with a tooth pick. (See Hints.)
  3. If the toothpick is long the aburaage bag may tear, so cut off each end with kitchen scissors. Using a piece of kanpyo to tie it up would be even better!
  4. Put the stuffed pouches in a pot, add 500 ml of water and bring to a boil.
  5. Just before it comes to a boil, add the sugar and mirin. When it comes to a boil turn the heat down to low, and put in a small lid that sits right on top of the contents of the pan (otoshibuta or drop lid). Simmer for about 15 minutes.
  6. Turn the pan as shown in the photo halfway through, and simmer for another 5 minutes. If you let the sugar penetrate slowly, the mochi won't get hard easily.
  7. Take the drop lid out and add the soy sauce. Simmer over low heat for 15 minutes or so. Be careful not to let it burn!! (If there's too much liquid, reduce slightly).
  8. Done!
  9. If you want the mochi to be even meltier when cool, cut each mochi in 4 pieces, use 8 pieces of aburaage, and the same amount of flavoring ingredients.

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