The most important thing for inari sushi is the skin! This is just how to simmer aburaage, but if you use this seasoning mixture, you'll always be able to make delicious inari sushi. If you let it sit overnight, it'll be even more flavorful!
Cut the square aburaage diagonally in half. (Maybe this is Kansai-style?)
Boil water, then pour the boiling water over the aburaage to drain excess oil.
Put the seasonings into a pot and bring to a boil. Add the aburaage and boil for 3-4 minutes.
Once it's very lightly browned with the seasonings, turn the heat to medium and continue to simmer for 15 minutes. When they come to the surface, lightly press back down.
Now, let it sit overnight!!! If you do this, it will soak up the flavor thoroughly. It's a bit of a pain, but it's essential.
Fill your inari sushi with whatever you desire!! The tofu is so well-seasoned that you just can't fail!! The aburaage is sweet, so use something acidic.
Story Behind this Recipe
I consulted a recipe from Kikuchi Katsuhide, the head chef of "Shinoda Sushi" in Nihonbashi, Tokyo.
This doesn't use dashi, but rather water for seasoning. When you think you want to have inari sushi, prepare this the day before! If you make a lot, you can store them in the freezer. It's also delicious in kitsune udon. The size of the aburaage will vary depending on where you get it, so please adjust the amounts of the ingredients accordingly. This is just how to prepare the aburaage, so fill them as you like. As the aburaage is rather sweet, I suggest something acidic for a delicious inari sushi.