Amazing Inari Sushi


10 slices aburaage (thin fried tofu)
500 ml dashi stock (about 2 cups)
5 Tbsp brown sugar crystals
5 Tbsp soy sauce
3 Tbsp mirin
For the sushi rice:
800 grams or 1 3/4 lb hot, cooked white rice (about 40 g per pouch)
100 ml rice vinegar plus a 3 x 3 cm piece of kombu seaweed
1 tsp salt
3 Tbsp leftover liquid from cooking the aburaage
4 Tbsp white sesame seeds


Put the aburaage and plenty of water in a pot, and bring to a boil. Simmer for 20 minutes to drain the excess oil from the aburaage very well. If you don't drain the excess oil from the aburaage properly, it won't soak up all the flavors and be a little bland.
Drain in a colander. When it cools a little, fold into half, and press down with your palm to drain the excess water really well.
Put the dashi stock, brown sugar crystals, soy sauce, mirin and aburaage into a large pot. Cover with a small drop lid that sits right on top of the aburaage, and simmer over low heat for about 20 minutes until the sauce reduces to 1/3 its original volume.
After simmering, let it cool a little. Transfer to an airtight container, and leave overnight or more. After sitting overnight, cut in half, and open up the aburaage carefully. Don't squeeze out the liquid.
Make the sushi vinegar. Add the salt to the rice vinegar, then add the kombu and let soak for at least 30 minutes to bring out the kombu's flavor. The aburaage is sweet, so you don't need to add sugar to the sushi rice.
Transfer the freshly cooked rice into a handai (circular wooden vat-like container for rice) or large bowl, add the sushi vinegar, white sesame, and the sauce from cooking the aburaage over the rice. Fold in gently with a spatula while fanning the rice.
Let the sushi rice cool down until just warm to the touch. Make 20 rice balls, and stuff in the aburaage pouches carefully. It's quicker and easier if you make rice balls first before stuffing them in the aburaage.
Don't stuff too much sushi rice into the aburaage. Gently stuff the rice, and leave the bottom of the pouch (the part I'm pointing to in the photo) without any rice.
Brush the sauce left over from cooking the aburaage on the inari sushi for glazing. Lightly cover with plastic wrap, and let sit for at least 2 hours so flavors settle in. It tastes better after all the flavors have melded than when freshly made!
Garnish with pickled ginger and they are all done! It's best to eat after 4-5 hours!
Here's what the cross section looks like after 5 hours. It's difficult to see in this photo, but the flavors from the aburaage soaked into the sushi rice and made it more delicious.

Remove the oil from the aburaage by blanching in boiling water. Cut a little bit off of 3 edges and open up the tofu. Cut in half. Finely chop the pieces that you cut off. Natto & Aburaage Pizza Bites
Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes. Large! Kansai-Style Kitsune Udon
Shave off the tough portions from the asparagus, and cut on the diagonal into 1 cm thick slices. De-grease the aburaage by dousing it briskly in hot water. Cut it into bite-sized pieces. Miso Soup with Asparagus and Aburaage
Thoroughly rinse the spinach and cut into 3-cm long pieces. Simply Simmered Spinach & Fried Tofu
Slice the crusts off the bread, and cut into 8 pieces to match the size of the inari abura-age. Lightly toast the bread. For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread
<Preparing the ground chicken> Mix ◎ into the ground chicken, and knead until it sticks together. Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)
Put all the seasonings into a pot that's large enough to put in all of the aburaage. Bring it to a quick boil to dissolve the sugar. How to make Aburaage for Inarizushi
Combine the sauce (and the mustard if desired) that comes with the natto package, chopped Japanese leek and natto. Cheesy and Delicious Natto and Cheese in Aburaage
Pour boiling water over the aburaage to remove the oil. Pork and Aburaage Rolls
Make cuts on the chicken, and cut into bite-sized pieces. Cut the aburaage into bite-sized pieces as well. Teriyaki Mayonnaise Fried Tofu (Aburaage) & Chicken Thigh
Peel the daikon radish and cut it into strips. Pour hot water over the aburaage to remove excess oil, then cut it into strips the same size as the daikon radish. Daikon Radish and Fried Tofu Simmered in White Dashi
Stuff the natto mixture into the aburaage pouches, and secure with toothpicks. Natto-filled Crispy Fried Aburaage Pouches
Ingredients Aburaage. Thin deep-fried Tofu Japanese Deep-fried Tofu Roll
Make dashi soup stock. Pour in water and place a piece of konbu in a sauce pan. Put the pan over the heat and make konbu dashi soup stock. Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs
Spring cabbage is very tender, so just rip it up with your hands. Leave the tough core part. Spring Cabbage and Aburaage with Mustard Soy Sauce
Slice the aburaage into bite-sized pieces. Mince the leek, and mix together with the seasoning ingredients marked ★. Aburaage and Leek with Miso and Cheese Snack
Rehydrate the hijiki to soften, then drain. Mince the carrots. Simmered Hijiki Packed with Nutrients
Wash the spinach and slice into 3 cm-wide pieces. Loosely wrap, and microwave for 1 minute at 600 W. Soak in cold water and then squeeze out the moisture. Spinach and Aburaage Miso Soup
Parboil the komatsuna briefly, then cut into thirds. Slice the aburaage into thin strips. Versatile Boiled Komatsuna and Aburaage
[Preparation] Soak the hijiki seaweed in a bowl of water to rehydrate. Cut the aburaage and carrot into thin strips. Our Family's Simmered Hijiki with a Twist
Slightly fold in the edges of the aburaage and pack a little bit of vinegared rice into the bottom to stabilize the shape. Add a bite sized amount of vinegared rice to cling film and form into balls. Girl's Day Charaben * Emperor & Empress Inarizushi
Cut the usuage in half and pour hot water to drain the excess oil. Open to create pockets. Thin-fried Tofu Stuffed with Cabbage Tuna and Cheese
Prepare hot cooked rice. Pour over the sushi vinegar in a swirling motion, and stir the rice using a cutting motion to evenly blend the vinegar into the rice. Cool the rice by fanning it with a handheld fan. Inarizushi with Hijiki for Cherry Blossom Viewing
To make aburaage for inari sushi, cut each piece in half diagonally. Put into plenty of boiling water to remove the oil on the surface, and drain. Easy How to Cook Aburaage for Kitsune Udon
Put the soy sauce in a bowl. Cut the leek in half vertically and then cut diagonally in thin slices and let soak in the soy sauce. Cucumber, Leek, and Fried Tofu Seasoned with Wasabi
Chop the Japanese leek. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ★ ingredients. Bring to a boil. Easy Kansai-Style Kitsune Udon
Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice. A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu
Finely chop the green onions as much as you like. Fried Natto Stuffed Aburaage
Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes. Mixed Rice with Autumn Shimeji Mushroom and Aburaage
Lay a thin layer of sushi rice onto sheet of nori and combine any ingredient you'd like. Roll and enjoy! Hand-Rolled Ingredients to Enjoy with the Kids