Juicy and Delicious Inarizushi

Juicy and Delicious Inarizushi

The sauce from aburaage (flat deep-fried tofu) seeps out, and spreads in your mouth!! The flavour and texture of the sesame seeds is amazing.

Ingredients: 10 pieces

5 sheets
☆Soy sauce
3 tablespoons
3 tablespoons
3 tablespoons
☆Japanese dashi stock
1 teaspoon
200 ml
White rice
180 ml
Sweet sticky rice
1 tablespoon
1 tablespoon
2 tablespoons
as needed
★Lotus root
as needed
★Cooked bamboo shoots in brine
as needed
★Shiitake mushrooms
as needed
★Soy sauce
2 tablespoons
2 tablespoons
2 tablespoons
Sesame seeds
to taste


1. Cut aburaage into halves, and pour boiling water over remove excess oil.
2. Add aburaage from Step 1 and ☆ ingredients in a pot and cover with an otoshibuta (drop lid), then simmer over low heat. When the water is reduced, chill in the fridge.
3. Simmer ★ vegetables and seasonings until water is gone, and chill in a fridge.
4. Mix the white rice and sweet sticky rice, and cook until still a bit firm.
5. Add the Step 4 rice with ○ sushi vinegar and Step 3 in a bowl, and mix them with a cutting motion.
6. Stuff Step 5 rice mixture into the Step 2 aburaage pockets, and sprinkle with sesame seeds, and you're done!!

Story Behind this Recipe

Sometimes I get sudden cravings for Inarizushi!!
Neither strong flavour nor weak flavour will work for aburaage. I settled on this recipe after several tries.