My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.I've omitted the steps to strain the oil from the aburaage. Make sure to do it if it bothers you. You only use the minimum ingredients when making 8 sheets. So, once the mixture boils and the ingredients melts, turn the heat very low and let the seasonings soak into the aburaage. Take care not let it burn. Recipe by Suppaiko

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

This is our family recipe for simmered greens in a mild broth (nibitashi).To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

I had leftover hamburger mix! I stuffed it in aburaage pockets to make it heartier, and seasoned them with everyone's favorite teriyaki sauce.150 g of hamburger mix is about 1 serving of hamburger. I made it with a beef and pork mix, but you can use tsukune dumpling mix made with ground chicken, or a tofu burger mix. I recommend both. For 2. Recipe by to*

I made this for my son who loves inari sushi. After trying out many different combinations and measurements of condiments, I finally compiled this recipe.You can use leftover broth to simmer carrots or hijiki to mix in with the rice. Or, you can season the rice with yukari (dried red perilla leaves) powder or salmon flakes. You can season the rice with almost anything and it will still be tasty. This makes slightly sweet inari sushi, so reduce the amount of sugar to your liking. For 12. Recipe by Mizuharun

I make this occasionally when we get tired of the usual sushi.You can make 20 inarizushi using the same amount of ingredients.You can add black sesame seeds, shirasu, imitation crab sticks or your favorite fillings. Recipe by umemodoki

I was taught how to make bamboo rice without the bother of pre-boiling the bamboo,and I arranged it into inari-style sushi. It's just perfect to bring in a lunchbox to a Hanami party, as it tastes delicious, even cold!At Step 4, you only need the liquid of the daikon radish. Use around 150ml and the same amount of water. You can use the grated daikon radish for another dish.This time I used the rice for inari-sushi,but of course you can serve as it is. Recipe by yaburie

Inari sushi is delicious, isn't it? You can make them just with regular sushi rice but I prefer the texture of the burdock roots so I add a lot of them in.I shaved the burdock roots when I made this for first time, but it was a bit difficult to fit them in the aburaage tofu skins, so I chopped them up this time. It takes more time to cook when it's chopped rather than shaved, so simmer it slowly. Recipe by Pukuttopukumaru

My parents grow lots of myoga ginger and shiso in their garden, so I thought of this recipe that uses lots of both a long time ago.The key is to mix in the aburaage after it's cooled! Add lots of ground sesame seeds. There's no need to soak the myoga ginger in water! For 2 servings. Recipe by Tama

Since aburaage was 50% off at the store, I made this dish as well.The key is to fry the aburaage and chicken without touching them too much until they turn golden brown. Recipe by Kajihara Ato.

I always used to make inari sushi with yuzu when I lived in Japan. I made it for the first time in ages using frozen yuzu peel, and my family loved it.You can add yuzu juice to sushi vinegar if you like to make it very fragrant, but just adding frozen yuzu peel is fine. For 2 rice cooker cups worth of sushi rice. Recipe by Cookie shiasu

This is a recipe my mother taught me.Make the inari sushi the day before if possible, and stuff the rice the next day. They will taste even better that way.Use a puffy type of aburaage for best results.When you heat sushi vinegar in the microwave, it loses some of the flavor of the vinegar, so don't microwave for too long. Recipe by Yuuyuu0221