Yuzu Kaoru Wakojiki no Inari Sushi


If you want to add a texture to the usual Inari -san!
Sea Begitable "Wakojiki Yuzu"
The color is gorgeous using



  • Wakabijiki Yuzu(Before salt / before water) 50g / 5g
  • Rice (about 50g per piece) about 300g
■ Matched vinegar (3 goal ratio)
  • *Rice vinegar 45ml
  • *Salt 6g
  • *20g of sugar
  • 3 fried chicken
■ Both broth
  • *100ml of water
  • *Mirin 20ml
  • *Souyu 20ml
  • *15g of sugar
  • Appropriate amount of white sesame (OK without it)

How to:

  1. The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.

  2. In the case of dried hijiki, return to water for 6 minutes.

  3. [Preparation for fried chicken] Roll the chopsticks to make it easier to open your mouth. Put it on a colander, pour boiling water for about 10 seconds on both the front and back.
  4. When cooled, cut it in half and squeeze well. Put the seasoning of the broth in a pan and add the fried chicken when the sugar has melted.
  5. Put the lid and boil for about 15 minutes until the juice is gone. Take it down from the heat and cool it down
  6. [Preparation of vinegared rice] Match the sea vinegar seasoning and stir firmly. Mix it, put it in a pause, and mix to make it uneven vinegar.
  7. Rice is cooked harder with less water than usual. Sprinkle with vinegar within 1 minute after cooking
  8. If you let the vinegar be transmitted to the scoop and go to the whole, cut the vinegar rice so that you can not fool. After cutting the whole, turn the vinegared rice over.
  9. Collect in the center, put it in a mountain shape, put it for about 30 seconds, then spread it again. Look up with a fan and do not fly vinegar. Cool the vinegared rice at once at the same time
  10. Turn over the surface in contact with the bottom again to bring the vinegar to the whole. When the temperature of the human skin reaches, add 2 and white sesame and mix lightly.
  11. Hold 10 with one hand and make six shari balls. Spread the mouth of 5 and pack the shari ball so that you can see the hijiki and yuzu inside!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed