Slice the aburaage into 1-2 cm widths. Drain excess grease by pouring hot water.
Simmer the aburaage with mentsuyu and mirin. Simmer until the liquid has cooked down and is completely gone!
Add the mayonnaise once the aburaage has boiled down, and stir-fry until the mayonnaise dissolves and aburaage is glazed. Stir frequently as it is easily scorched!
Story Behind this Recipe
I usually simmer the aburaage with mentsuyu and mirin to make "aburaage for inari sushi skin," and use it in a bento or as a topping for udon or soba. When mayonnaise is added to a sweet and salty taste, it becomes rich, similar to a McDonald's teriyaki burger! I boldly added mayonnaise into my usual aburaage, and it came out rich and delicious, perfect as a bento filler dish.
I used the thick aburaage that I bought for 150 yen per 2 piece. If the aburaage are thin, slightly reduce the seasonings. It's strongly seasoned, so it goes well with rice. It tastes delicious without the mayonnaise as well. (If topping on udon noodles, omit the mayonnaise.) If packing in a bento box, simmer it well. If you remove excess oil from the aburaage, the sauce soaks in easier.