Sweet tofu pouches with sushi rice (Inarizushi)

1. Rinse the rice three times, soak for 30 minutes, then bring to the boil covered with the water, simmer on low for 12 minutes and rest covered for 10 minutes.

2. Meanwhile put the fried tofu sheets into hot water for 1 minute to remove excess oil, squeeze out, cut diagonally in half and carefully open them into pouches.

3. Bring the dashi to the boil with the soy sauce, mirin and sugar, add the tofu pouches, weigh them down with a smaller lid and simmer on low for 12-15 minutes until the liquid has almost completely evaporated; leave to cool in the liquid.

4. Mix the rice vinegar with the sugar and salt, pour over the warm rice and mix in with cutting strokes of a wooden spoon; add the sesame seeds and fan until cooled to body temperature.

5. Squeeze the tofu pouches gently, shape 12 small rice balls with wet hands and stuff one into each pouch.

6. Fold the edges of the pouches under the rice and serve arranged seam-side down on a platter.

Tip: Inarizushi is named after the god Inari, whose fox messengers, legend says, adore fried tofu. You can buy ready-seasoned tofu pouches (inari age) at Asian shops too – that skips the simmering.