Yuba Inari
Yields: 24 pieces
Photo and Food Styling by Gaby Maeda, Statebird Provisions
This delicate and refreshing take on Inari Sushi is the brainchild of Gaby Maeda, Chef de Cuisine at Hodo favorite, Statebird Provisions. This recipe was presented at the 2021 Worlds of Flavor International Conference & Festival and demonstrated at the Foodwise Classroom on March 19, 2022, part of the SF Ferry Building & Farmers Market where Hodo still has a market stand, and where Chef Maeda comes to source for the restaurant!
Shared with permission from Foodwise (formerly CUESA), manager of the San Francisco Ferry Plaza Farmers Market. See below for the recipe or visit Foodwise's Blogpost for additional details and pictures!
Ingredients
Yuba Inari
1 (5oz) Hodo Organic Yuba Sheets
3 cups cooked sushi rice
1 tablespoon chile oil
2 tablespoon sesame oil
Salt to taste
1 1/2 cup cooked (20 to 25 minutes) farro verde
1 1/2 cup cooked (18 to 22 minutes) red quinoa
1 cup shiitake mushrooms, poached (5 to 7 min) in dashi
1 1/2 cup komatsuna (Japanese mustard spinach), blanched and chopped
1/2 cup sliced scallion (green and white)
1/2 cup chiffonade ginger
1 1/2 tablespoon golden sesame seeds
3 tablespoons Yuzu Kosho Vinaigrette, plus 1 teaspoon
12 pieces green asparagus, blanched
2 tablespoons White Miso Dressing
Shiso, for garnish
White Miso Dressing
40 grams egg yolk (about 2 yolks)
75 grams Aedan Fermented white miso
25 grams yuzu kosho
50 grams white soy
87.5 grams rice vinegar
7.5 grams ginger, grated
1 gram garlic (1/2 clove), grated
75 grams sesame oil
375 grams grape seed oil
Yuzu Kosho Vinaigrette
375 grams yuzu juice (or seasonal citrus, such as Satsuma mandarins)
15 grams yuzu kosho
2 grams garlic (1 clove), grated
25 grams ginger, grated
32.5 grams white soy
2.5 grams salt
87.5 grams sesame oil
Instructions
White Miso Dressing
In the robot-coupe or immersion blender, blend the egg yolk, white miso, yuzu kosho, white soy, rice vinegar, ginger, and garlic until the mixture doubles in volume. Slowly stream in the grape seed and sesame oil until fully emulsified.
Yuzu Kosho Vinaigrette
In a mixing bowl, add all ingredients except the sesame oil. Slowly stream in the sesame oil and whisk in to make a quick emulsification.
Yuba Inari
In a mixing bowl, add the rice, sesame oil, chili oil, and salt. Season the rice with oil to break and separate the grains. Add the farro, quinoa, shiitakes, komatsuna, scallion, ginger, sesame seeds, and 3 tablespoons Yuzu Kasho Vinaigrette. Season with salt to taste.
Place a piece of plastic wrap on the table and allow 3 inches of overhang off the edge. Lay out a sheet of yuba and add 1½ cups of rice filling in a line towards the bottom of the sheet. Lay the blanched asparagus on one side of the roll, next to the rice filling. Using the plastic wrap as a guide, roll the inari in a log (1½ inch in diameter). Tighten the log by rolling it against the table. Tape the ends of the log down to keep its tight shape. Store in the refrigerator until further use.
To plate: Unroll the inari from its plastic sheathe and slice into 1-inch pieces. Spoon miso dressing on the base of the plate and place inari pieces on top. Dress each inari piece with Yuzu Kosho Vinaigrette and garnish with shiso and golden sesame.
Yuba Inari
Ingredients
- 1 (5oz) HODO ORGANIC YUBA SHEETS
- 3 cups cooked sushi rice
- 1 tablespoon chile oil
- 2 tablespoon sesame oil
- Salt to taste
- 1 1/2 cup cooked (20 to 25 minutes) farro verde
- 1 1/2 cup cooked (18 to 22 minutes) red quinoa
- 1 cup shiitake mushrooms, poached (5 to 7 min) in dashi
- 1 1/2 cup komatsuna (Japanese mustard spinach), blanched and chopped
- 1/2 cup sliced scallion (green and white)
- 1/2 cup chiffonade ginger
- 1 1/2 tablespoon golden sesame seeds
- 3 tablespoons Yuzu Kosho Vinaigrette, plus 1 teaspoon
- 12 pieces green asparagus, blanched
- 2 tablespoons White Miso Dressing
- Shiso, for garnish
- 40 grams egg yolk (about 2 yolks)
- 75 grams Aedan Fermented white miso
- 25 grams yuzu kosho
- 50 grams white soy
- 87.5 grams rice vinegar
- 7.5 grams ginger, grated
- 1 gram garlic (1/2 clove), grated
- 75 grams sesame oil
- 375 grams grape seed oil
- 375 grams yuzu juice (or seasonal citrus, such as Satsuma mandarins)
- 15 grams yuzu kosho
- 2 grams garlic (1 clove), grated
- 25 grams ginger, grated
- 32.5 grams white soy
- 2.5 grams salt
- 87.5 grams sesame oil
Instructions
- In a mixing bowl, add the rice, sesame oil, chili oil, and salt. Season the rice with oil to break and separate the grains. Add the farro, quinoa, shiitakes, komatsuna, scallion, ginger, sesame seeds, and 3 tablespoons Yuzu Kasho Vinaigrette. Season with salt to taste.
- Place a piece of plastic wrap on the table and allow 3 inches of overhang off the edge. Lay out a sheet of yuba and add 1½ cups of rice filling in a line towards the bottom of the sheet. Lay the blanched asparagus on one side of the roll, next to the rice filling. Using the plastic wrap as a guide, roll the inari in a log (1½ inch in diameter). Tighten the log by rolling it against the table. Tape the ends of the log down to keep its tight shape. Store in the refrigerator until further use.
- To plate: Unroll the inari from its plastic sheathe and slice into 1-inch pieces. Spoon miso dressing on the base of the plate and place inari pieces on top. Dress each inari piece with Yuzu Kosho Vinaigrette and garnish with shiso and golden sesame.
- In the robot-coupe or immersion blender, blend the egg yolk, white miso, yuzu kosho, white soy, rice vinegar, ginger, and garlic until the mixture doubles in volume. Slowly stream in the grape seed and sesame oil until fully emulsified.
- In a mixing bowl, add all ingredients except the sesame oil. Slowly stream in the sesame oil and whisk in to make a quick emulsification.
