Directions
Step 1
To a rice cooker, add the rice and fill with water to the indicated line. Place the kombu on high, put aside to soak for 20–60 minutes, then set the machine to prepare dinner.
Step 2
In the meantime, convey a medium pot of water to a boil. Lower every tofu pocket in half, and insert your thumb into the opening of the lower aspect to separate the pores and skin and create a pouch. Boil the tofu pockets, stirring sometimes, till softened and pliable, about 10 minutes. Pressure and switch to a plate.
Step 3
Within the empty pot, convey the dashi, soy sauce, and mirin to a boil. Flip the warmth to medium-low and return the tofu pockets to the pot, arranging them in a flat layer on the underside. Simmer, flipping sometimes, till the liquid has practically evaporated, 15–20 minutes. Pour the tofu pockets and remaining liquid right into a bowl, cowl, and put aside to chill to room temperature.
Step 4
In a small bowl, whisk collectively the rice vinegar, sugar, and salt. Take away the kombu from the cooked rice (reserve it for one more use, equivalent to simmered kombu, if desired). Stir the vinegar combination into the rice till simply included and put aside to chill to room temperature.
Step 5
With moist palms, type about 1⁄4 cup of rice into an rectangular ball, urgent frivolously so the grains maintain collectively (don’t squeeze). Switch to a plate and repeat with the remaining rice.
Step 6
Working with one tofu pocket at a time, open the slit and stuff a rice ball inside, urgent to fill, then fold over the surplus tofu pores and skin to loosely seal. Switch the inarizushi seam-side right down to a plate, then sprinkle with sesame seeds and serve.
