Inarizushi Made With Juicy Aburaage

Name: Inarizushi Made With Juicy Aburaage
Yield: 10 servings
Cuisine: American
Ingredients: 5 pieces Aburaage; 360 ml Rice; 6 tbsp Sushi vinegar; 4 tbsp ○Soy sauce; 3 tbsp ○Sugar (brown sugar crystals preferable); 200 ml ○Bonito flakes & kombu based dashi stock; 1 tbsp ○Sake; 1 tbsp ○Mirin; 3 cm ✿Carrot; 2 pieces ✿Shiitake mushrooms; 1/6 piece ✿Konnyaku; 1 piece ✿Kanpyo; 1/2 piece ✿Koya tofu; 200 ml ☆Dashi stock; 3 tbsp ☆Soy sauce; 2 tbsp ☆Sugar; 1 tsp each ☆Sake and mirin; 1 Sesame seeds

cookpad.japan @cookpad_jp

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. For 10 pieces. Recipe by Konokonomanma

cookpad.japan @cookpad_jp

Be sure to let the aburaage boil sufficiently so that the texture will be juicy and soft. For 10 pieces. Recipe by Konokonomanma

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Ingredients

10 servings

5pieces Aburaage
360 mlRice
6 tbspSushi vinegar
4 tbsp○Soy sauce
3 tbsp○Sugar (brown sugar crystals preferable)
200 ml○Bonito flakes & kombu based dashi stock
1 tbsp○Sake
1 tbsp○Mirin
✿ Additions, optional
3 cm✿Carrot
2pieces ✿Shiitake mushrooms
1/6 piece✿Konnyaku
1 piece✿Kanpyo
1/2 piece✿Koya tofu
200 ml☆Dashi stock
3 tbsp☆Soy sauce
2 tbsp☆Sugar
1 tspeach ☆Sake and mirin
1Sesame seeds

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Steps

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.