Simmered Inari

Simmered Inari

The aburaage is very juicy in this dish. Pack some ground meat filling into aburaage (for bean curd sushi) and simmer them with sweet-and-salty sauce.

Ingredients: approx. 12 simmered inari

Aburaage (for inari sushi)
6 slices
Ground pork
350 g
3 tablespoons
1 teaspoon
1/4 large (1/2 medium)
Shiitake mushrooms
Dried hijiki
1 1/2 tablespoon
1 handful (boiled and removed from the pods)
Dashi stock
400 ml
Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
as needed


1. Hydrate the dried hijiki in a decent amount of water, and drain it well. Mince the onion. Roughly mince the carrot and shiitake mushrooms.
2. Put the ground pork, onion, salt, egg, and panko into a bowl and knead well until it's sticky. Then add the carrot, shiitake mushrooms, edamame, and hijiki. Thoroughly mix everything together.
3. Cut the aburaage for inari sushi into half (not diagonally). Open up into pockets and stuff the Step 2 meat mixture gently.
4. Using a large frying pan or a pot, align the aburaage from Step 3 with the open end facing up. Pour in the dashi stock, soy sauce, sugar, and mirin and turn the heat on. When it comes to a boil, turn the heat to medium. Cover the pan and simmer. Pour the sauce over the aburaage occasionally (for 2-3 times) and simmer for 7-8 minutes.
5. Transfer the simmered inari onto a serving dish. Simmer to reduce any leftover sauce. Add the katakuriko dissolved in water to thicken the sauce. Pour it over the simmer inari to finish.
6. I've also packed them in bento.

Story Behind this Recipe

This is a variation of meat-stuffed peppers.