Recipe: Perfect How to make Aburaage for Inarizushi

How to make Aburaage for Inarizushi. Inarizushi is named for the Shinto god Inari, and is a common type of sushi also known as "brown bag sushi" because of its golden fried tofu pouch. Because the aburaage keeps the rice held together so well, and it's usually made with just rice inside, inarizushi is easy to eat, even. Home-made Inari Sushi is not difficult to make at all.

This is how plain aburaage look. I always keep aburaage in the freezer until I need them. Once you have de-oiled your aburaage, making inarizushi skins from them is easy. You can have How to make Aburaage for Inarizushi using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of How to make Aburaage for Inarizushi

1. It's of When making 8 sheets.
2. Prepare 8 of sheets Aburaage.
3. You need 80 ml of Water.
4. Prepare 2 1/2 tbsp of Sugar.
5. You need 1 tsp of Mirin.
6. You need 1 tbsp of Soy sauce.
7. Prepare of When making 16 sheets:.
8. You need 16 of sheets Aburaage.
9. Prepare 160 ml of Water.
10. It's 5 tbsp of Sugar.
11. Prepare 2 tsp of Mirin.
12. You need 2 tbsp of Soy sauce.
13. It's of When making 40 sheets:.
14. You need 40 of sheets Aburaage.
15. It's 400 ml of Water.
16. It's 200 ml of Sugar.
17. It's 3 tbsp of Mirin.
18. You need 5 tbsp of Soy sauce.

I like to cut them in half first so that they are ready to stuff once they're cooked. I want to show you my first attempt to make inarizushi from scratch including frying the aburaage and cut pouches into it. I have read here that it would be impossible to do them at home, because there are special processes to be made by machine. Aburaage is basically a deep-fried thin slice of tofu.

How to make Aburaage for Inarizushi step by step

1. Put all the seasonings into a pot that's large enough to put in all of the aburaage. Bring it to a quick boil to dissolve the sugar..
2. Turn the heat down, and add the aburaage. Cover with a drop lid (otoshibuta) and simmer. Once the sauce has slightly reduced, flip the aburaage over with a spatula and continue to simmer (this less likely to damage the aburaage than using chopsticks)..
3. Turn the heat off once the aburaage has browned. You can store them without squeezing. To freeze, spread them out nicely and wrap in plastic wrap..
4. You can use these multipurpose aburaage to make inarizushi, as udon topping, or simply to cook other meals. Freeze them for later use..
5. Please check outon how to make sushi rice ♪ It's even more delicious with sesame seeds. https://cookpad.com/us/recipes/146510-how-to-make-sushi-vinegar.
6. I chopped this aburaage into fine strips to make easy chirashizushi. For your reference - https://cookpad.com/us/recipes/146507-easy-chirashi-sushi.
7. I made inarizushi with bamboo shoot rice, and it turned out terrific. Great bentos during the spring!. https://cookpad.com/us/recipes/146514-easy-bamboo-rice.

As soon as water Thanks for sharing the steps on how to make tofu Aburaage. Can I use a sharp knife to slice the tofu. Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi, or add it to miso soup and hot pot. Japanese Aburaage is made in the same way as Chinese tofu puffs or other Asian bean curd puffs, but they are larger in size and flat.