Unagi Sushi / Inarizushi / Yaki - Imo

Song:  Something

Group:  Beatles

Now...

almost everyone has had Unagi Sushi, and even Inarizushi.

However...

very few Americans have even heard of Yaki - Imo

(Fire roasted Japanese Sweet Potato).

Now...

I don't have the patience to fire roast these...so...

I bake them  :)

Japanese sweet potatoes are highly nutritious...and delicious.

However, their magic does not end there.

The fiber they provide, gently cleans the whole intestinal system.

I will be making these very often for my mother so she may snack on them

straight from the refrigerator at any time of the day, or night

(they are delicious cold).

These sweet potatoes have a slightly sweet flavor...

and a silky smooth flesh which is so good going down.

They are inexpensive and very easy to cook.

Simply wash the potatoes using a vegetable scrub brush

(however, you do not wish to take off the skin...

it is highly nutritious, and provides fiber).

After washing...

simply place on a square of foil...

roll it up in the foil...and twist wrap the ends.

Place them into a preheated 350 degree oven for 1 to 1.5 hours
(they should be light and fluffy inside)...

let cool for half an hour...

and they are ready to eat.

Keep them in the foil...

as they may be stored in the fridge that way.

I had already started the rice...

and I had my mother dice up some green onions for the Unagi Sushi.

Once again...

the best scallops I have found are from Trader Joe's.

Defrost them in a warm bath.

Drain them of excess water...

and then further drain out water through compression.

I like to butter sauté the scallops.

For this dish...

I then quarter the cooked scallops...

and place them into a mixing bowl.

I then add Unagi Sushi sauce...

and mix until all pieces are thoroughly coated.

I took the cooked Japanese Sweet Potatoes from the oven and let them cool.

The roasted seaweed long roll sushi wrapping.

This sushi rice seasoning may be gotten at almost any Asian market.

Pour over the cooked rice in a large mixing bowl...to taste.

Thoroughly mix it in...

and add more seasoning according to taste, as necessary.

The start of the long roll process.

The bamboo mat is used to compress the roll.

These seasoned and fried Inarizushi pouches come ready to fill.

The Inarizushi pouches may also be gotten from any Asian market.

And no...

I don't have dirty hands.

It is unagi sauce.

I had been sneaking bites of the prepared Unagi  :)

My mother filling the pouches.

Be sure to not stuff them with force...

as the pouches are rather delicate...

and may rip.

A finished Inarizushi.

(It wasn't the first one. I had eaten that one before it could hit the plate  :)

This was a full three uncooked cups of rice (5 cups cooked)...

and we were almost ready to eat.

We like adding wasabi to the soy sauce in which we dip the long rolls.

My mother...at first...attempted to fully peel the potato.

I had her try eating it with the skin on...

and she liked it even more.

It is also far more healthful to eat them with the skin on.

This was my plate.

You can see the fluffy inside of the sweet potato.

Yaki - Imo is so delicious...hot or cold.

The uncooked potatoes will keep in cold storage for months.

However, you will want to eat the cooked and refrigerated Japanese sweet potatoes

within a few days.

As these are so easy to prepare...

you will want to eat them often with meals...

but even more so...

you will want to snack on them while watching TV.

After eating one...

you will feel the greatly beneficial effects

on the morrow...or even later on that same day.

Try them...

you will then want to eat them often.

Another great plus...

these will fully satisfy any carbohydrate craving you may have...

with far fewer calories than would be had with bread.

They are the perfect snack for teenagers...

as they are healthful...filling...and will help fuel their growing bodies and minds.