Inari is most commonly found with only rice as stuffing. A few longer preparations include soaked shitake mushrooms and other more lengthy processes. So to lighten up a fairly stodgy food, and make it quick to fix for a lunchbox we have added fresh seasonal herbs and greens including salad burnet, coriander and red chard (from a rainbow chard mix). Coupled with sesame seeds and pickled ginger.
Note: many Japanese condiments & preparations contain MSG, please read the label to ensure you are getting a Gluten Free variation if needed.
a few salad burnet leaves
a few coriander leaf
a few small tender leaves of chard/spinach/silverbeet
1 teaspoon sesame seeds (raw)
10 pack of inari (aburage - fermented/fried bean curd pockets) - common brand has additives (e.g. 621)
2 tblespoon mirin seasoning (msg free brand)
slithers of pickled ginger
1 cup of cooked rice (leftover short grain or sushi rice)
Mix mirin seasoning through cold rice.
Split inari skins to form a pocket, scoop a tablespoon of rice into pocket, press into form.
Lay your greens, pickles and sesame seeds onto pressed rice
Take a small amount of rice and press onto top of greens (ensure you leave enough skin to fold closed the pocket.
Fold inari skin over to close the pocket.
Serve with a soy sauce and your favorite pickled or fermented veg to suppliment to a meal size serve.
Make your own gluten free aburage (aka Inari skins) via: http://www.ehow.com/how_7355258_make-inari-pouches.html
(Salad Burnet leaves are productive throughout Winter in Northern Tasmania tolerating temperatures at our farm to -6oC to date ).