Grilled Eel Inari-Zushi

Grilled Eel Inari-Zushi (serving: 10 pieces)

Ingredients

• 10        Japanese Bean Curd Bags (Inari)
• 100g    Grilled Eel (Unagi Kabayaki)
• 25g      Japanese Cucumber
• 100g    Sushi Rice

Method

1. To prepare 10 bean curd bags: refer to step 1 below
2. To prepare grilled eel: refer to step 2 below
3. Cut cucumber into 30 thin slices
4. Divide sushi rice into 10 equal portions and stuff into bean curd bags.
5. Place cucumber slices and follow by minced eel on sushi rice.
6. Serve

Step 1 – Prepare Bean Curd Bags

Ingredients

• 10         Japanese Bean Curd Bags
• 60ml     Japanese Soy Sauce (Shoyu)
• 30ml     Japanese Miso Paste
• 30ml     Japanese Rice Wine (Sake)
• 100g     Sugar
• 350ml   Water
• 100g     Sushi Rice

Method

1. Scald bean curd bag into boiling water 5 minutes, remove and drain. Rinse the boiled bean curd bag under the tap to remove oiliness. Nip till fairly dry and set aside.
2. Put Japanese soy sauce, miso paste, rice wine, sugar and water into a pot, mix them well. Add in bean curd bag and bring to boil.
3. Continuously boil the bean curd bag for 30 minutes. Remove and drain then leave to cold.
4. Divide the sushi rice into 10 equal portions and stuff into bean curd bag.
5. Serve

Step 2 – Prepare Grilled Eel

Ingredients

• 100g     Grilled Eel (Unagi Kabayaki)
• 1 tbsp   Japanese Rice Wine (Sake)
• 3 tbsp   Teriyaki Sauce

Method

1. Rinse eel and pat dry with a clean cloth. Preheat oven to 200°c and glaze baking tray with some oil.
2. Glaze one side of eel evenly with the rice wine. Place eel on a baking tray and grill in the oven for 1 minute. Remove eel from oven, flip eel and glaze the other side evenly with rice wine. Continue to grill for another 1 minute.
3. Repeat Step 2 three times by glazing and grilling each side of eel with teriyaki sauce instead of rice wine. Remove from oven.

source: Sushi Tale (Chef Roger Wong)