Recipe: Appetizing Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi. Great recipe for Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi. Some may think it's too sweet but the sweetness of abura-age makes Inari Sushi the perfect taste. Soak abura-age in the sweet sauce as long as possible and don't squeeze too much.

Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. Add aburaage in the pan and lower the heat. Put a lid and simmer until the liquid is almost gone. You can cook Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi

1. Prepare 4 of Abura-age (8 squares).
2. It's 300 ml of dashi (if no dashi, put 3 g katsuobushi(in a tea bag) + 300 cc water).
3. Prepare 3 Tbsp of sugar.
4. Prepare 3 Tbsp of soy sauce.
5. It's 2 Tbsp of sake.
6. It's 3 Tbsp of mirin.

How to Make Inari Sushi (Inarizushi Recipe) Tofu Pouch Filled with Sushi Rice Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok.

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi step by step

1. Roll the abura-age with a rolling pin to make them easier to open. Cut them in half..
2. Put this abura-age in boiling water for a minute to get rib of excess oil and drain well..
3. Put all seasonings (except abura-age) in a pan and boil. Add the abura-age and simmer with a lid over low heat until a little liquid is left. (for 10 ~ 15 minutes).
4. Turn off the heat and let cool..

Inati tofu is a fried bean curd/tofu pouch, which is often cooked and seasoned with soy sauce, sugar, and mirin. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. Always douse with boiling water before using to remove excess oil from the surface. Put the rice into each abura-age pouch to about one-third of its capacity, thoroughly stuffing the corners. Add more rice until approximately half of the pouch is filled.