Inarizushi Made With Juicy Aburaage

Inarizushi Made With Juicy Aburaage

Bring this juicy Inarizushi to your autumn picnics. Our family recipe always contains a variety of ingredients, but it's also good with just sesame seeds if it's too much trouble.

Ingredients: 10 pieces

5 pieces
2 rice cooker cups (360 ml)
Sushi vinegar
5-6 tablespoons
○Soy sauce
4 tablespoons
○Sugar (brown sugar crystals preferable)
3 tablespoons
○Bonito flakes & kombu based dashi stock
scant 200 ml
1 tablespoon
1 tablespoon
✿ Additions, optional
3 cm
✿Shiitake mushrooms
2 pieces
1/6 piece
1 piece
✿Koya tofu
1/2 piece
☆Dashi stock
scant 200 ml
☆Soy sauce
3 tablespoons
2 tablespoons
☆Sake and mirin
1 teaspoon each
Sesame seeds
to taste


1. Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil. When the oil is gone, drain them into a colander.
2. When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked ✿ into the same size.
3. Put the ingredients marked ☆ into a pot and simmer until the juice is reduced. Turn off the heat and leave to cool.
4. Before seasoning the abura-age, roll a rolling pin over both sides to drain. (This also makes easier to open into pockets.)
5. Cut the abura-age in half. Put the listed ○ ingredients as well as the abura-age into a pot, simmer over medium-low heat.
6. Cook the rice with a bit less water than usual. Pour the sushi vinegar and mix briskly. Mix in the ✿ ingredients (or plenty of sesame seeds instead).
7. Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age.
8. Squeeze the abura-age lightly to remove the liquid and stuff the rice into each pocket.

Story Behind this Recipe

This is a favorite recipe in our house. It's always served with multiple ingredients. I was surprised when I tried it for the first time with no ingredients except for sesame seeds so now that's what I do when I can't be bothered to make something too complex.