Beef Inari

Ingredients

• 250 gsliced beef
• as neededAjitsuke Inari (seasoned tofu pockets)
• 1 tbspneutral oil
• as neededtoasted sesame seeds, for garnish
• 1 tbspmirin
• 1 1/2 tbspsoy sauce
• 1 tbspoyster sauce
• 1/2 tsppepper
• 1 tbsphoney
• 2garlic cloves, grated
• 1/2onion

Instructions

1. 1

   Marinate the beef

   Combine the beef with the mirin, soy sauce, oyster sauce, pepper, honey, grated garlic and onion. Leave it to marinate for 30 minutes, or refrigerate it overnight.

2. 2

   Cook the beef

   Heat the neutral oil in a pan and cook the marinated beef.

3. 3

   Mix the rice

   Combine the rice ingredients in a bowl. The recipe does not specify what those ingredients are.

4. 4

   Fill the pockets

   Open an inari pocket and fill it halfway with rice, then add beef. Repeat with the remaining pockets, rice and beef.

5. 5

   Garnish and serve

   Scatter toasted sesame seeds over the filled pockets and serve.

What is Beef Inari?

Inari sushi is made by filling seasoned tofu pockets with rice; this version adds marinated beef for a savoury topping. The recipe combines the pockets’ sweet seasoning with a soy, mirin and honey marinade.

The method is simple, but the ingredient list omits the rice ingredients and the amount of inari. Have those ready before you start so you can portion the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 22g protein, 55g carbs, 17g fat.

The rice and seasoned inari pockets are the main sources of carbohydrate, while the beef contributes protein and the oil, marinade and tofu pockets contribute fat. For a more balanced plate, serve a portion with vegetables; the nutrition estimate is particularly uncertain because the recipe gives no rice or inari quantities.

The marinade

Sweet and savoury: mirin and honey bring sweetness, while soy and oyster sauce add savoury depth. Garlic, onion and pepper round out the flavour.

Even coating: combine the beef thoroughly with the marinade so the slices are seasoned throughout. The recipe allows 30 minutes at room temperature or an overnight rest in the fridge.

Cooking the beef

Hot pan: heat the oil before adding the beef, then cook it in the pan. The recipe does not give a cooking time, so use the appearance and doneness of the slices as your guide.

Small batches: if the pan is crowded, the beef may release liquid and cook less evenly. Cook in batches if needed, then combine the cooked beef.

Getting the filling right

Rice first: mix the rice ingredients as directed, but note that their quantities and details are not provided in this recipe. Use rice prepared to suit your inari pockets.

Half full: fill each pocket only halfway with rice before adding beef. This leaves room for the topping and makes the pockets easier to handle.

Serving and timing

Plan ahead: the beef needs at least 30 minutes to marinate, or it can be left overnight in the fridge. The overall preparation and cooking time is not specified.

Serve the inari soon after filling, while the pockets are easy to handle. They can work as a meal or as part of a spread with vegetables or a light soup.

Finishing touches

Sesame finish: sprinkle toasted sesame seeds over the filled pockets just before serving for a nutty note and a little texture.

Keep the topping measured: distribute the beef across the pockets so each one gets a similar amount rather than loading the first few.

Recipe notes & tips

• Marinate the beef in the fridge if leaving it overnight.
• Grate the garlic finely so it mixes evenly through the marinade.
• Heat the pan before adding the oil and beef.
• Cook the beef in batches if the pan looks crowded.
• Open each inari pocket gently to avoid tearing it.
• Keep the rice and beef portions even across the pockets.

Variations

• Add spring onion: scatter finely sliced spring onion over the filled pockets.
• Bring the heat: add chilli to the beef marinade for a spicier filling.
• Use a different protein: replace the beef with thinly sliced chicken and cook it through.
• Add crunch: top the pockets with finely sliced cucumber just before serving.
• Extra sesame: finish with a little more toasted sesame for a stronger nutty flavour.

Common mistakes to avoid

• Skipping the marinade: give the beef at least 30 minutes to take on the seasoning.
• Overcrowding the pan: the beef may steam; cook it in batches instead.
• Overfilling the pockets: leave space after the rice so the beef fits neatly.
• Tearing the inari: open the pocket gently with your fingers.
• Guessing the rice quantities: the recipe does not list them, so prepare enough rice for the number of pockets you have.

How to store

Store leftover beef and filled inari separately in covered containers in the fridge and use within 2 days. Reheat the beef in a pan until hot, then fill the pockets shortly before serving; the filled pockets are best eaten fresh.

Frequently asked questions