Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil).
Put the ingredients marked ★ in to a pot and bring to a boil. Add the aburaage. Use the other side of cooking chopsticks to prevent tearing.
Cover with a lid and let it boil. Then simmer over low heat for 5 minutes. Turn off the heat and leave to cool.
The flavor will soak in. It tastes even better if you set them aside overnight.
Rinse the rice and drain in a colander for 30 minutes.
Cook it in a rice cooker with a bit less water than usual and kombu.
Combine the ● ingredients to make sushi vinegar. Transfer the steamed rice to a bowl. Add the sushi vinegar and mix briskly.
Squeeze the aburaage lightly to remove the liquid. Shape the rice into barrels and stuff into each pocket.
Refer to the amounts indicated in [ ] when you want to make 20 pieces.
For your information...
When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
It's always popular with guests!
Story Behind this Recipe
I made this because my family simply loves inari sushi!
I recommend using brown soft sugar for a richer taste. Before stuffing the rice into aburaage, be sure to prepare enough portions of rice by dividing into 6 and then into 5 for a total of 30 portions. You don't have to use a fan to cool or use a wooden sushi tub.