A blend of Japanese flavours- 五目いなり(Gomoku inari)

You can taste Umami in this dish- because Dashi is used! Apart from Dashi, other condiments such as vinegar, soy sauce, sugar (we used Tensai-to 甜菜糖 from sugar beet- to add a healthy tone to the dish) all contributes to the flavourful yet refreshing nature of this dish. It's best to be paired with refreshing type of sake such as Honjozo.

Ingredients: 20 pieces

- Aburaage (beancurd skin) 10 slices

- Sushi Rice 2-go (vinegar 3 1/2 tbs, sugar 1 tbs and salt 1 tea spoon)

- Carrot 1

- Konjac 2/3

- Lotus root 1/2

- Shiitake mushroom 4

A for aburaage

Dashi 400cc

Cooking sake 5 tbs

Sugar 5 tbs

Soy sauce 4 tbs

B for filling

Dashi 200ml

Cooking sake 1 tbs

Sugar 2 tea spoon

Soy sauce 1 tbs

1. Make sushi rice(cook rice and mix with vinegar, sugar and salt)

2. Cut Aburaage in half and simmer with A until the sauce is absorbed, then leave to cool.

3. Cut carrot, konjac, lotus root and shiitake into small pieces (same size) and simmer with B until the sauce is absorbed, then leave to cool.

4. Mix 3 with 1 and stuff the cooked rice into the inari porches (2).

Dashi is the basic Japanese soup stock that contains extracted umami! Dashi is used in Mamat Japanese dishes and determines the overall taste of the dishes. Dashi can be made with kombu, bonito flakes, shiitake and dried fish.

Let's take a deep dive into how to make your own dashi in the upcoming post.