Easy How to Cook Aburaage for Kitsune Udon

Name: Easy How to Cook Aburaage for Kitsune Udon
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Aburaage; 150 ml Dashi stock; 3 tbsp Sugar; 1 1/2 tbsp Soy sauce; 1 tbsp Mirin

cookpad.japan @cookpad_jp

It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.

To use these as bags for inari sushi, you can use the whole ones instead of cutting them in half!
I made my dashi stock with bonito flakes and konbu seaweed. Adjust the sweetness to your taste. Recipe by Keit3

It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.

cookpad.japan @cookpad_jp

It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.

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Ingredients

4 servings

4pieces Aburaage
150 mlDashi stock
3 tbspSugar
1 1/2 tbspSoy sauce
1 tbspMirin

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Steps

1

To make aburaage for inari sushi, cut each piece in half diagonally. Put into plenty of boiling water to remove the oil on the surface, and drain.
2

Put the dashi stock and flavoring ingredients in a pan over low heat. Add the cut aburaage from Step 1.
3

Put a small lid or a sheet of aluminum foil that sits right on top of the aburaage (otoshibuta or drop lid), and simmer until there is very little moisture left in the pan.
4

Done! You can wrap them up and freeze them.
5

Use as a topping for kitsune udon!
6

Use these for inari sushi!