Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil. When the oil is gone, drain them into a colander.
When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked ✿ into the same size.
Put the ingredients marked ☆ into a pot and simmer until the juice is reduced. Turn off the heat and leave to cool.
Before seasoning the abura-age, roll a rolling pin over both sides to drain. (This also makes easier to open into pockets.)
Cut the abura-age in half. Put the listed ○ ingredients as well as the abura-age into a pot, simmer over medium-low heat.
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).
Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age.
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.
Be sure to let the aburaage boil sufficiently so that the texture will be juicy and soft.