1 tablespoon freshly squeezed lime juice (or vinegar)
1 green onion, chopped
¼ cup thinly sliced onion
1 jalapeno pepper, chopped
½ teaspoon sugar
To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
Heat up a 9 to 12 inch nonstick pan over medium-high heat.
Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
Transfer it to a plate and serve hot with the sauce.
Cheat Tip: Use a food processor to pulverise potatoes. Use a pancake maker to cook them evenly and sit while doing it!
In Korea, we call this recipe 유부초밥 which is pronounced phonetically yoo-boo-cho-bap. However sushi joints tend to sell it by its Japanese name – Inari. Either way, they are delicious and so easy to make… why not make your own?
Cooked rice (any kind, though white is preferred)
Sushi seasoning (sold in the supermarkets but you can make your own using the recipe which follows)
Inari pockets (find these at any Asian grocery)
The sushi seasoning I used – Obento sushi seasoning found @ Woolworths
Or mix these together for homemade sushi seasoning!
1 cup rice vinegar
3/4 cup sugar
1 tbsp salt
This are the inari pockets I usually use – found at TongLi Supermarket @ Parramatta Westfield.
Sometimes I use this other variety of inari pockets – found them at Magic Supermarket @ Parramatta Westfield.
1. Mix about 3 tbsp of sushi seasoning with 1 cup of rice in a bowl.
*Tip: Put on a disposable kitchen glove and spray some oil into it. Then rub in on so that your hands are non-stick!
2. Separate the inari pockets and taking one, open it and lightly, carefully push some rice mixture inside.
3. Pat down so the whole filled pocket is compressed and then set aside on a plate while you work through the rest.
4. Eat! It’s *that* easy! 🙂
Tip: For a bit of added colour and flavour, mix in 2 tsp of furikake mixture – you’ll find this in the Asian grocery too.