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How to make Aburaage for Inarizushi

How to make Aburaage for Inarizushi

My friend taught me this terrific combination of flavorful ingredients. You won't need to buy ready-made aburaage anymore when making inarizushi! I omitted any excess seasonings, and also adjusted the ingredients so that's it's more manageable.

Ingredients

When making 8 sheets
Aburaage
8 sheets
Water
80 ml
Sugar
2 1/2 tablespoons
Mirin
1 teaspoon
Soy sauce
1 tablespoon
When making 16 sheets:
Aburaage
16 sheets
Water
160 ml
Sugar
5 tablespoons
Mirin
2 teaspoons
Soy sauce
2 tablespoons
When making 40 sheets:
Aburaage
40 sheets
Water
2 cups
Sugar
1 cup
Mirin
3 tablespoons
Soy sauce
5 tablespoons

Steps

1. 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.
2. Turn the heat down, and add the aburaage. Cover with a drop lid (otoshibuta) and simmer. Once the sauce has slightly reduced, flip the aburaage over with a spatula and continue to simmer (this less likely to damage the aburaage than using chopsticks).
3. Turn the heat off once the aburaage has browned. You can store them without squeezing. To freeze, spread them out nicely and wrap in plastic wrap.
4. You can use these multipurpose aburaage to make inarizushi, as udon topping, or simply to cook other meals. Freeze them for later use.
5. Please check out Recipe ID: 2082302 on how to make sushi rice ♪ It's even more delicious with sesame seeds.
6. I chopped this aburaage into fine strips to make easy chirashizushi. For your reference - Recipe ID: 2105956
7. I made inarizushi with bamboo shoot rice, and it turned out terrific. Great bentos during the spring! Recipe ID: 2183353.

Story Behind this Recipe

My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.