Remove the excess oil from the aburaage (by pouring hot water or with a paper towel). Roll a chopstick over them, slice in half, then use the tip of the chopstick to peel the layers to form pockets.
Place all the ○ ingredients into a large pot and once it boils, add the aburaage. Alternate low to high heat while boiling (7 to 8 minutes).
When most of the broth has evaporated, remove from heat to cool the aburaage. Lightly squeeze out the excess cooking liquid and pack with sushi rice.
If you have leftover aburaage, top on a bowl of udon or soba noodles.
Story Behind this Recipe
I've tried many recipes in the past, but my grandmother's the best. This is a simplified version.
Although it may seem too much at first, the sweetness of the aburaage goes perfectly with the sushi rice. When filling the inari sushi a few hours after seasoning the aburaage it's best not to squeeze out the tofu. This retains their flavor and texture.