You use this liquid to make Inari Sushi. It’s sweet and little bit tangy from the sushi rice and I really love the combination. Hope that helps? This step helps to open the pouch easier. You can use this sauce to sweeten other dishes. Next time make your own (https://www.justonecookbook.com/how-to-make-otoshi-buta/) as the plate might be quite heavy on food below. Please read my disclosure policy for details. I try to make my recipes 2 or 4 servings so it’s easy when you want to double or half the portion. I like to make my own Inari Age when I have the time, but most Japanese cooks would use ready-made Inari Sushi from the package for convenience. please – how do you make the actual tofu pouch ? Delicious Recipes Using Inari Age. I have just bought frozen Abura Age. (My kids love inari!) As I mentioned earlier, I often find the store-bought Inari Age too sweet to my liking. Thank you so much for the always awesome recipes. Thank you for your kind comment! Hi Stephen! I noticed that many recipes here in the US are for a large crowd too, compared to typical Japanese recipes. I'm Nami, a Japanese home cook based in San Francisco. I can’t get enough and these are flavorful with the vegetarian dashi. Thanks . ©2020 Just One Cookbook, All Rights Reserved. Squeeze the excess water out. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. My granddaughter who is three has been eating inari since she was one and loves it. I think Japan Centre in London carries it, but they are usually refrigerated or frozen, which can be hard to buy online. I like to make a big batch and freeze them for later use! Many sites seem to think the two are interchangeable. Typically you can find it in the refrigerator or freezer section at Japanese or Korean grocery stores. I love this homemade version and try my best to make it when I have time to make from scratch. I’m not sure if old soy sauce would affect the color or not, but I’m curious too why yours turn much brown. Anyways, I feel like I have a handle on making dashi weekly now (so easy, its very little extra effort compared to the job dashi powder I grew up with) and make Kitsune Udon whenever I need a quick and easy dinner for 1. However, I’ve heard it’s very difficult to find Aburaage. 240 ml water ▢ As the tofu pouches cooked gently in the dashi broth, they absorb the amazing umami flavor and capture some of the juices for the best enjoyment. The rolling does help a bit. Notify me of followup comments via e-mail. Big fan here! Add the Aburaage in boiling water and cover with Otoshibuta (drop lid). If you don’t make Inari Sushi now, pack the liquid and Inari Age in a separate airtight container. Stuff your homemade Inari Age with vinegared rice and make Inari Sushi! And I think the green one that was included are snow peas or green beans cut into thin threads. This post may contain affiliate links. Required fields are marked *. When you return from your trip, I’ll need ideas how to eat them…totally new experience for me. 1/2 tsp miso paste … As for the Inariage, the only question I have is that if you put the otoshibuta when cooking. Stuff your homemade Inari Age with vinegared rice and make Inari Sushi! Cook the Aburaage on medium-low heat for 15 minutes until the liquid is 90% evaporated and absorbed into the Aburaage. You can make hijiki salad and add to the sushi rice too. Hi Steve! These wrinkly, nut-brown looking parcels are called Inari Age (稲荷揚げ, いなりあげ). To make inari age, get your hands on aburaage from your local Japanese grocer, and then boil them in water to remove the oil in the tofu. You can freeze aburaage for a month. おいしいですね! Hi Nami! Simmered in sweet and savory dashi-based broth, Inari Age is seasoned deep-fried tofu pockets used for making Inari Sushi and Kitsune Udon Noodle Soup. . Hi Adriano! When I removed & cooled the aburaage then squeezed out the liquid I had roughly a cup leftover. It will change your view of Inari Sushi! Please = I live in a desert where obtaining Japanese ingredients are concerned. Use of this website is subject to mandatory arbitration and other terms and conditions, select. I will try the Kitsune Udon tomorrow. It is available ready-made in vacuum-sealed packets at Japanese grocery stores in the refrigerated or freezer section. Otoshibuta is a tool that we commonly use when making simmered dishes as it helps to distribute heat evenly and prevent evaporation. Hi Carolai! Just squeeze to drain the water from tofu pouch. Thank you for sharing this recipe, my ex is Japanese and his grandmother gave me the recipe which I used to make all the time but I have lost it! Once I cut the bag it can’t be sealed and the liquid will spill out. Gently squeeze out the liquid (but not completely) and save the liquid in a separate bowl. ©2020 Just One Cookbook, All Rights Reserved. I’m really happy to hear your granddaughter loves Inari Sushi. Last week went to LA and “Little Tokyo” and shopped until I dropped. I love tofu and been looking for recipe variations. Cover the Aburaage with plastic wrap and gently roll it over with a rolling pin (I used a pestle). Open the pouch and place a rice ball inside the pouch. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Your email address will not be published. Thank you. Your email address will not be published. I’m glad you’re making dashi from scratch! Yes, homemade inari age offers more complex flavor than simple sweet flavor from store-bought kind. Sooo good! Hi Marissa! Doesn’t your hand feel hot? Okay, I’ll keep that in mind! You can find my homemade Inari Age recipe here. I tried rinsing under cold water, but the abura age soon turned hot again. Deep-fried tofu pouches became so popular in Japan that by the 1980s, 300,000 to 450,000 pouches were made every day and roughly 1/3 of the soybeans used for tofu were used for the deep fried pouches. . Thank you. I’ve been trying out a lot of your recipes and if I follow directions they almost always come out the way I want them to – except it often takes longer than advertised to go from start to finish because I work slow in the kitchen! Hi Kathleen! I love them. Wow, I’m hungry hearing about the dishes you made (I love shiso and hijiki….)! 30 g sugar ▢ And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I did make inarizushi with hijiki no itame simmered with carrots and added aoshiso and it went brilliant. I’m not sure where I went wrong – maybe my shoyu is too old and thus concentrated and dark? Push the rice gently to both sides and fill the … Recipe by Namiko Chen of Just One Cookbook. I see you squeeze using bear hands. Therefore, if you can find Aburaage in your Japanese grocery store, I highly recommend making your own Inari Age. I do love to make Japanese food, most of it is so delicious and interesting. In a large pot, combine dashi stock, sugar, and soy sauce and bring to a boil. Thanks for your hard work producing the great recipes and videos! You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. https://www.justonecookbook.com/hijiki-salad/. You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon. dashi (Japanese soup stock; click to learn more), Simmered Beef with Ginger (Shigureni) 牛肉のしぐれ煮, Japanese Fried Oysters (Kaki Fry) with Homemade Tartar Sauce カキフライ, https://www.justonecookbook.com/tags/aburaage/, https://www.justonecookbook.com/how-to-make-otoshi-buta/. As an Amazon Associate I earn from qualifying purchases. As an Amazon Associate I earn from qualifying purchases. You can unsubscribe at any time by clicking the link in the footer of our emails. I hope you enjoy this inari age recipe! I was wondering if you have a recipe to make the deep fried tofu yourself instead of buying the pouches or if you have experience doing that. Add the Aburaage in the pot and place Otoshibuta. I live in the uk so not much chance of buying them …. Thank you so much for using my recipes! So much better than the already prepared ones. 2 cups water (480ml) 3 Tbsp soy sauce 4 Tbsp sugar 8 squares Aburaage (or 4 rectangle) 1 cup Dashi (240ml) (or liquid from hydrating Shiitake mushrooms, or combinations) 3 dried shiitake mushrooms 1 small carrot 3 cups Sushi rice 1 Tbsp soy sauce 1 … First of all, do you have a big pot that can fit 20 aburaage? My husband’s relatives in Japan always make inari for get togethers. Also made kitsune udon with the leftover inari age and it was delicious! For information about our privacy practices, please visit our website. Maybe the water evaporated too fast? I couldn’t hold them with bear hands. , Here are some recipes that I used aburaage: https://www.justonecookbook.com/tags/aburaage/. Inari Age (いなりあげ, 稲荷あげ), sometimes written as Inariage, is Japanese fried bean curd or tofu pouch, which has been cooked and seasoned with soy sauce, sugar, and mirin. How to Store Inari Age. Then squeeze water out completely. The flavor and fragrance retain better than dashi powder. こんにちは、ハモンドさん！ So glad to hear you enjoy this recipe! This is a great recipe. Hi Ker Yng! Remove from the heat and let it cool down. The sushi rice contrasts beautifully with the well-seasoned tofu pouches and you can never get enough of each bite! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hope next time will be a successful one. Let me know how it goes, and if the same thing happens, take a picture and email me. . Design by. I’m not sure if you have checked my Inari Sushi recipe, but I started to add shiso leaf and nori inside of Inari Sushi. They came out a very dark brown/black – pretty sure they were not burned, they don’t taste like it, but the color is really off-putting. I like to make a big batch and freeze them for later use! I’ve tested a few times to make Aburaage but it’s really hard to do it… here in the US, the tofu texture comes in 2 types, and both of them are not an ideal hardness/softness to make aburaage. You can unsubscribe at any time by clicking the link in the footer of our emails. Inari is one of my absolute favorites . This post may contain affiliate links. Drain the rice in a colander and set aside for 30 minutes. How are you meant to defrost it? Thank you for your kind feedback! Hope this helps. Do you know the best way to store the leftover inari age? Hi Nami! Ingredients ▢ I'm Nami, a Japanese home cook based in San Francisco. Enjoy Kitsune Udon too! Hi Cathleen! I’m happy to hear that you tried Inari Sushi! . Steps to Make It. I think it’ll last about 3 months. . Hi ktoyoko! You can wrap tightly (remove air) with plastic wrap and put in another bag to store in the freezer. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! 600 g Sushi rice ▢ Since the deep-fried tofu pouches are already cooked and seasoned, you just need to squeeze the liquid out from the package and it’s ready to use. Here is exactly what you need: In this recipe, I used an Otoshibuta (落し蓋), or a drop lid, when I simmer the tofu pouches in the pot. I’ll be trying again – plain age was on sale, so I’ve got plenty to work with. Thanks for trying them. Unfortunately my first try was a bust. I hope you will give it a try. I also love how your recipes are generally for everyday portions rather than feeding a large crowd; all my family’s Japanese church cookbooks seem to be made for big family gatherings! Hope you will give it a try. Many thanks for the recipe! If that’s what you mean, I would need somebody to pour the cold water as I squeeze — or vice versa — because water tap over here is not drinkable. Happy New Year, Beth! Repeat washing until the water becomes almost clear. Savory, sweet and full of juicy mouthfeel, Inari Age is the key ingredient to make Inari Sushi and as a topping for Kitsune Udon. Use of this website is subject to mandatory arbitration and other terms and conditions, select. I stubbled upon your blog a few days ago and I’ve already done 3 of your recipes. Do you mean squeezing WHILE letting cold water run through? . Hi Nancy! I was eating without them for years and loved it, but with shiso and nori… oh my, totally amazing. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Take a rolling pin or use a can and roll over the Aburage a few times. I don’t have an otoshibuta, so I used a plate. If you want to make homemade Inari Age from scratch, you can do so with Aburaage and pantry-friendly condiments. Hi Lyn! By the way, I cook from your website all the time. Thank you for another great recipe. I bought fresh Fried Tofu pouches…going out of town so I’m going to freeze them. So glad to hear it was successful! If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Boiling for 3 minutes should be enough to reduce the smell and oil from Aburaage. In Japan, we have various types of tofu products, and aburaage is something we buy as it is time-consuming to make at home. You can also buy a canned Inari Age on Amazon. The store bought inari is just not as good as homemade. Hi Alex! Regarding to Step 5: Discard the water and quickly rinse Abura Age under cold water. Basically you want to get rid of the oil from the tofu pouch but if you can’t use tap water, then don’t worry. I recently purchased a pouch of 20 abura age. Just run water (through abura age pieces) so you can touch with your hands. I wouldn’t use this same marinade as it’s diluted (flavor is used for making this batch). Design by. First let me say, I love your website. For information about our privacy practices, please visit our website. I wonder how long and how much cold water? Hi Shuni! There’s also an adjustable Otoshibuta which can change the size of the drop lid based on different pot sizes. Pickled daikon is very expensive, but I find I can get Mooli fresh from asian grocers sent to me. I plan to test and try making aburaage at home one day. Please do not use my images without my permission. Enjoy your vacation! 6 abura age cut them in half and make 12 ▢ Homemade ones are more delicious than store-bought ones. I often find the store-bought Inari Age too sweet to my liking, so I like making my own. , https://www.justonecookbook.com/recipes/inarizushi/. Hi Prisma! Inari Age (いなりあげ, 稲荷あげ), sometimes written as Inariage, is Japanese fried bean curd or tofu pouch, which has been cooked and seasoned with soy sauce, sugar, and mirin.. How to Use Inari Age. Thanks for the reply. Hope this helps. I have some store bought ones for busy day, but they are usually way too sweet for us. Thank you so much for your kind feedback and I’m really happy to hear that you enjoy my recipes! Place the rice in a rice cooker and add measured water. Thank you for the tip of first rolling for later ease. How long will they last in freezer? Can I use this for my next batch to flavor the Aburaage for Inari sushi? Hi ktoyoko! Hope you enjoy cooking! Yes, I think you can use Mooli. Sign up for the free Just One Cookbook newsletter delivered to your inbox! Hi Anna! Can I just scale up proportionally? Gather the ingredients. And how long water afterwards the excess water should be squeezed out? Big hit with the fam. If so, you may not need as much as liquid. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Adriano from Brasil here. I’ve seen Inari-Age often in asian shops, but I just did not what it was and what to do with it. Thank you so much for your update!! Top your udon noodle soup with Inari Age for the classic Kitsune Udon! My grandson always orders maguro and dips it in soysauce with a bit of wasabi. I’ll try next time with peas or green beans for sure. That also help rinse off oil. When I went to Tokyo I tried the most delicious inarizushi ever, with hijiki, carrot (and maybe shiso? How was your soy sauce color at Step 6 after combining all the ingredients? Thank you for all of the wonderful recipes and education on Japanese cuisine! but not sure… there was something green though) Could you please post a recipe for this inarizushi variation? Buy our best-selling e-cookbook for 33 more easy and simple recipes! Thank you for trying this recipe! And the real ingredients are good for you (no chemicals!). use 3 times the amount of ingredients? I decided to “level up” and make my own Inari Age instead of doing the preseasoned stuff (which is pretty sweet, like you mentioned). Typically one of those. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I’m so happy to have it again! From the pictures I searched on the internet, it looks just like daikon. The pot I used has one of those dark nonstick linings in them, so it’s always challenging to see if my liquids have the right color in them…I will try mixing my wet ingredients in a separate bowl next time before putting it in the pot so I gauge the color better! Thank you for your comment! Hi Adriano! I.e. After removing the aburaage from the water, have them cool and then squeeze out the excess water. Thank you very much! I usually buy the brands that contain ‘no added addictives’. All images and content on this site are copyright protected. Another of her favorites is tomago. . This will make … 1 tsp dashi powder ▢ This is truly amazing. We use Inari Age specifically to make Inari Sushi and Kitsune Udon. Discard the water and quickly rinse Aburaage under cold water. How would I adapt your recipe to this larger number of pouches? If you don’t have an otoshibuta, you can substitute it with a sheet of aluminum foil (see this post). Thank you so much for your feedback. Unfortunately, it’s easier to find ready-made Inari Age than Aburaage at Asian grocery stores. Everyone liked it! Let’s learn how to make them at home! Like noodle soup, simmered dishes, etc. Inari sushi is made by filling a pouch of seasoned fried tofu (abura age) with sushi rice.It is named after the Shinto god, Inari, who is said to have had a fondness for tofu. or do you have to buy them already made ? However, if you don’t have a pot that fits 20 aburaage, then I recommend to use 2 medium size pot and divide into two (10 each). I did not use Usukuchi soy sauce (light color) for this recipe, as you can see in the ingredient picture. You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. Gather all the ingredients. Is this a good substitute for daikon, as I am dying to use it in recipes on your site. Was it too salty? I am really hoping that I can make it one day…. And the recipe x 1.5. , Hi Nami. Please read my disclosure policy for details. Put the rice in a bowl and wash it with cold water. . It is very simple and only takes 15 minutes! . Wow 3 recipes, already!!! They are basically deep-fried tofu pockets or Aburaage (Abura Age) that have been seasoned in a dashi-based broth. I see inari age in the Chinese supermarket but it’s in a big packet, maybe 50 pieces. I would be most grateful. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! It is easy to take them to a Japanese restaurant. Enjoy! You may find a canned Inari Sushi which is also available on Amazon. The best thing about homemade tofu pouch is that you can control the sweetness and the flavor is more rounded than the store-bought ones. Use Kombu Dashi for a vegan/vegetarian version. thanks for your request! Yes, defrost (naturally) first. Today I’ve tried your Inari Sushi. Squeeze the excess water out. Hi Shuni!