Inari-Sushi with Yuzu, Bamboo Shoot, and Minced Chicken

Directions

1. Step 1

   Pour boiling water over the aburaage to remove excess oil, rinse gently with cold water, squeeze lightly, and open the pouches. Cut bamboo shoots into 1/4-inch cubes and mince the mitsuba

2. Step 2

   Combine the rice and white sesame in a bowl and mix well.

3. Step 3

   Bring simmering liquid to a boil in a pan. Add the aburaage, cover with a drop lid, and simmer over low heat for 10 minutes, turning once so both sides absorb the liquid.

4. Step 4

   In a separate pan, heat sesame oil over medium heat, then stir-fry the minced chicken and bamboo shoots until the chicken breaks into small flakes. Add sauce and simmer over low heat for 6 to 8 minutes until the liquid is absorbed.

5. Step 5

   Gently squeeze the aburaage, open the pouches without tearing, and fill with rice. Top with the chicken and bamboo shoot mixture.

6. Step 6

   Arrange on a plate and garnish with mitsuba leaves and yuzu peel.