Photograph of the finished Inarizushi

Japan · Sushi túi đậu phụ chiên Inarizushi

Inarizushi

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fried tofu aburaage Fried tofu aburaage 8 pieces
  • Photograph of Rice Rice 12.7 oz
  • Photograph of Dashi broth Dashi broth 1 cups
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Mirin Mirin 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.3 oz

Method

  1. 1 Blanch the fried aburaage tofu in boiling water for 1 minute to remove excess oil, then gently squeeze out the excess water.
  2. 2 Cook aburaage with dashi broth, soy sauce, mirin, and sugar for 15 minutes to allow the flavors to infuse.
  3. 3 Cook the rice, then immediately mix it with rice vinegar, sugar, and salt while it's still hot. Cool it down with a fan until the grains are glossy.
  4. 4 Cut the aburaage in half, gently open the pouch, and squeeze out the excess liquid.
  5. 5 Mix roasted sesame seeds into the rice, then stuff each bag with the mixture and fold the edges shut.
  6. 6 Place the folded side down on the plate, let it rest for 10 minutes to set, then serve.
Start cooking