Simmered aburaage is easy to cook and so useful Enjoy them on kitsune udon, as well as for inari sushi! You can make a large batch and freeze them too.
It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.
To use these as bags for inari sushi, you can use the whole ones instead of cutting them in half! I made my dashi stock with bonito flakes and konbu seaweed. Adjust the sweetness to your taste.
Enjoy Japanese food around the world.