Ingredients
Equipment
Method
- Prep the Aburaage: Start by bringing a large pot of water to a boil. While you wait, gently roll a stick (like a chopstick) over each 5 pieces aburaage to help loosen the fibers. I like to roll from the edges to the center, top to bottom and side to side, on both sides. Then, cut them in half and gently open each one to make sure it forms a pocket. (Not making inari sushi? Feel free to skip the rolling and opening step and just cut them in half.)
- Boil the Aburaage: Once the water is boiling, add the aburaage and boil for about 1 minute to remove excess oil. Keep pressing them down gently so they stay submerged. If you make more than one batch, boil them one batch at a time. When they’re done, transfer them to a colander and lay them out so they don’t overlap. Let them cool until they’re cool enough to touch.
- Squeeze the Aburaage: When they’ve cooled, gently squeeze each one between your palms to remove extra water. Be careful, not too hard, since they can tear easily. Arrange them in a radial pattern in a large pot (you can reuse the one you boiled them in), leaving an open space in the center.
- Simmer the Aburaage: Mix 1 cup dashi, 2 tablespoons maple syrup, and 2 tablespoons soy sauce in a container and pour it into the open space in the center, then place an otoshi buta (drop lid) on top. Turn the heat to medium, and once it comes to a boil, lower it to low to medium-low so it keeps bubbling gently. Let it simmer for about 20 to 25 minutes, or until the bottom of the pot is visible through the broth (about 0.2 inches height). While simmering, gently press down on the otoshi buta to help the aburaage soak up more broth for about 2 to 3 times (see note 3).
- Let it Cool: Once it’s done simmering, turn off the heat and let everything cool in the pot until it comes to room temperature. This helps the aburaage soak up even more flavor.
Notes
- (Note 1) Abburaage: These are deep-fried tofu pockets, usually found in the frozen section at some Asian grocery stores or online Asian markets.
- (Note 2) Dashi: You can use regular liquid dashi, or make your own by mixing 1 cup of water with 1 teaspoon of dashi powder (I like using Kayanoya Dashi).
- (Note 3) Otoshi Buta: You can make a DIY otoshi buta using baking paper. Just cut it into a circle slightly smaller than your pot and poke a few small holes for steam to escape. If you’re using DIY otoshi buta, you can place a small plate on top to gently press down the aburaage while it simmers. Just be sure to remove the plate when you’re not pressing down, so the aburaage don’t get squished too much.
- Storage Instructions: Once the inari age has cooled, transfer it to an airtight container, cover with a paper towel, and store in the fridge for up to 3 days. To freeze, wrap each one in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 weeks. When you're ready to use them, just thaw in the fridge for a few hours.
