Inarizushi Made With Juicy Aburaage. You can make seasoned aburaage pouches at home but today's recipe is Quick Inari Sushi so I bought a pack of cooked aburaage, ready to fill with rice to make In the northern part of Japan, Inarizushi is made into the squarish oval shape, like my Inarizushi. It represents the rice sack made of straw. Aburaage (油揚げ) are made from plain tofu that's been sliced and then deep fried.

They are made in the same way as Chinese 'tofu puffs'. 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 when using your hands. You can cook Inarizushi Made With Juicy Aburaage using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Inarizushi Made With Juicy Aburaage

Prepare 5 of pieces Aburaage.
It's 360 ml of Rice.
Prepare 6 tbsp of Sushi vinegar.
Prepare 4 tbsp of ○Soy sauce.
Prepare 3 tbsp of ○Sugar (brown sugar crystals preferable).
You need 200 ml of ○Bonito flakes & kombu based dashi stock.
Prepare 1 tbsp of ○Sake.
It's 1 tbsp of ○Mirin.
You need of ✿ Additions, optional.
Prepare 3 cm of ✿Carrot.
It's 2 of pieces ✿Shiitake mushrooms.
It's 1/6 piece of ✿Konnyaku.
It's 1 piece of ✿Kanpyo.
Prepare 1/2 piece of ✿Koya tofu.
Prepare 200 ml of ☆Dashi stock.
Prepare 3 tbsp of ☆Soy sauce.
You need 2 tbsp of ☆Sugar.
You need 1 tsp of each ☆Sake and mirin.
You need 1 of Sesame seeds.

Inarizushi is a kind of sushi or rice ball. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is It is easily found at supermarket delis, but, as you know, home made is the best. Add Sushinoko powder to cooked sushi rice while still warm.

Inarizushi Made With Juicy Aburaage instructions

Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil. When the oil is gone, drain them into a colander..
When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked ✿ into the same size..
Put the ingredients marked ☆ into a pot and simmer until the juice is reduced. Turn off the heat and leave to cool..
Before seasoning the abura-age, roll a rolling pin over both sides to drain. (This also makes easier to open into pockets.).
Cut the abura-age in half. Put the listed ○ ingredients as well as the abura-age into a pot, simmer over medium-low heat..
Cook the rice with a bit less water than usual. Pour the sushi vinegar and mix briskly. Mix in the ✿ ingredients (or plenty of sesame seeds instead)..
Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age..
Squeeze the abura-age lightly to remove the liquid and stuff the rice into each pocket..

Mix well so rice is evenly flavored. Place a handful flavored sushi rice into an aburaage, shape and seal. I made half Inarizushi and half smoke salmon nigiri sushi. This is nice for starter or main for dinner party or just your dinner as you like. Seasoned Aburaage is so juicy and sweet taste so that kids love those, too!