How to make it

  • Steam the inari as described above, set aside on a paper towel
  • In a medium bowl, mix the crabmeat with the wasabi mayonnaise. If you can't find wasabi mayonnaise, most stores carry wasabi by itself. Simply mix it with regular mayo or cool whip 1:3
  • add in the chives
  • fill each inari with the crab salad. Take care not to overstuff them, so you can fold the open end under to seal. Set these aside
  • Heat a large griddle or skillet, and add the oil
  • pour in half the beaten eggs, as though making an omelette, however do not fold in half
  • once done, turn out the flat omelette onto a large plate or clean cutting board.
  • place enough yakinori sheets over the flat omelette to completely cover it.
  • Repeat the omelette step above, except this time turn out the 2nd one on top of the yakinori, thus making an egg/yakinori sandwich. Let this whole thing chill for about 10 min in the refrigerator.
  • Once chilled cut the egg/yakinori into 2"X2" squares
  • place a crab-stuffed inari on each egg square. Skewer each one with a toothpick and serve.
  • Photo to follow soon! I promise!

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    " It was excellent "
    shibattou ate it and said...
    These sound delicious. If I still lived in Los Angeles I could easily find Inari, however, out here in the middle of the desert I am miles from anything even close to an Asian market. Still, maybe I can find a way. Thanks; it's a 5.
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    " It was excellent "
    joe1155 ate it and said...
    This sounds really good. I've been to Japan twice and have had inari usually filled with rice and quite sweet. This would be a nice change.
    Was this review helpful? Yes Flag

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