Roll the Aburaage with a rolling pin to help the pockets open easily, cut them in half and place them onto a strainer. Carefully pour boiling water over Aburaage to reduce excess oil from aburaage. Make sure that thay gets cold enough to be touched by hands, then squeeze the excess water out.

In a large pot, combine dashi stock, sugar and soy sauce. Bring it to a boil, add the aburaage in the pot and place a drop lid.

Simmer aburaage until the liquid gets absorbed into the Aburaage and let them cool down at least for 3 hours in the fridge.

Mix vinegared rice and sesame seeds. Take 40g of vinegared rice and stuff it into the aburaage. Close the aburaage and place open-side down on a plate.