Inari Age Recipe

I absolutely love this recipe because it combines the comforting, savory-sweet flavors of traditional Japanese ingredients with an element of fun in stuffing the tofu pouches. Preparing these Inari Age bites is a perfect mix of being hands-on in the kitchen and ending up with a deliciously satisfying, Instagram-worthy meal that’s easy to share with friends.

I enjoy making uncomplicated, yet delightful, dishes, and Inari Age is one of my top picks. It uses gentle aburaage pouches that are simmered in dashi, soy sauce, sugar, and mirin.

Stuffed with sushi rice that’s been seasoned to perfection, including vinegar, sugar, and salt, it’s a treat that’s both tasty and healthy. Topped with sesame seeds, these little guys are a delightful morsel!

Ingredients

Aburaage (Fried Tofu Pouches):
Rich in protein, this adds a delectable and sweet flavor with a hint of savoriness.

Dashi Stock:
Delivers umami, augments depth and richness of the dish.

Soy Sauce:
Contributing to the umami experience are the salty and savory components.

Sugar:
Provides sweetness, counterbalances the savory parts.

Mirin:
This sweet rice wine produces a sweetness that is subtle and has depth.

Sushi Rice:
Carbohydrate source, base of inari sushi.

Rice Vinegar:
Imparts a delightful acidity that elevates the taste of sushi rice.

Sesame Seeds (optional):
Optional crunchy texture and extra nutrients packed into a nutty flavor.

Ingredient Quantities

• 10 pieces of aburaage (fried tofu pouches)
• 1 cup dashi stock
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons mirin
• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar (for sushi rice)
• 1/2 teaspoon salt (for sushi rice)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Start by washing the sushi rice in cold water until the water runs clear. Prepare the rice following the instructions for your rice cooker or in a pot until thoroughly cooked. When done, allow the rice to cool down a bit.

2. As the rice cooks, ready the aburaage. Remove oil from the fried tofu pouches by blanching them in boiling water for 2-3 minutes. Leave them in the water a little longer if needed, to remove all excess oil. Drain well, then gently squeeze out the tofu pouches.

3. In a medium saucepan, mix together the dashi stock, soy sauce, and sugar, and mirin. Bring the mixture to a boil.

4. The prepared aburaage is added to the saucepan, which is then reduced to a simmer. It cooks for about 10 minutes, turned occasionally, until the liquid is mostly absorbed by the pouches. It is removed from the heat and let cool.

5. In a tiny basin, blend the rice vinegar, sugar, and salt until they become one.

6. In a large bowl, combine the mixture of vinegar and other ingredients. When ready, add the warm rice to the bowl and fold gently. Do not mash the rice. Allow the rice to finish cooling to room temperature before using.

7. When the rice has cooled, stir in the optional sesame seeds for an extra burst of flavor and added texture.

8. With your fingers, very carefully open each of the aburaage pouches to make a pocket. Be gentle; you do not want to rip the pouches.

9. Wet your hands with water to ensure the rice doesn’t adhere to you, then take a small amount of the sushi rice and shape it into a compact oval or ball that will fit inside the tofu pouches.

10. Pack the rice into each aburaage pouch, pressing gently to fill the pocket without tearing. Neatly arrange the pouches on a serving plate. Serve at room temperature or slightly chilled. Enjoy your Inari Age!

Equipment Needed

1. Rice cooker or pot
2. Fine-mesh strainer
3. Medium saucepan
4. Small bowl
5. Large bowl
6. Slotted spoon or tongs
7. Measuring cups and spoons
8. Spoon for mixing
9. Serving plate
10. Knife
11. Cutting board
12. Colander or strainer

FAQ

• Q: Can I use regular tofu instead of aburaage?A: No, aburaage is specifically made as thin, deep-fried tofu pouches that are indispensable for Inari Age.
• Q: What can I substitute for dashi stock if I don’t have any?A: A light vegetable broth may be used in place of dashi, though it might not have the distinct umami flavor of dashi.
• Q: Is it possible to make sushi rice without mirin?Q: Does mirin add flavor besides sweetness? If not, can something else be used for the same effect?

  A: Yes, mirin contributes flavor; it is not merely a vehicle for sweetness. However, if you do not have mirin on hand, you can add a bit more sugar or use a dash of dry white wine.

• Q: How should I store leftover Inari Age?A: Refrigerate leftovers in an airtight container for no more than two days. The flavor may intensify over time.
• Q: Can I make Inari Age in advance?You can indeed prepare the aburaage and sushi rice beforehand and assemble it when you are prepared to serve.
• Q: Are the sesame seeds necessary?Q: Is it necessary to use sesame seeds in the rice filling?

  A: No, sesame seeds are optional but add a nice texture and flavor to the rice filling.

Substitutions and Variations

Fried tofu pouches: Change this to wonton wrappers or very thin slices of tempeh for texture.
Dashi stock: For a vegan option, use vegetable broth or a mix of water and a splash of soy sauce.
Substituting for soy sauce: Use tamari for a gluten-free option; use coconut aminos for a lower sodium alternative.
Mirin: Substitute with sake and a little extra sugar, or use rice wine vinegar with a bit of sugar as a non-alcoholic alternative.
Sushi rice: If you can’t find sushi rice, you can use Arborio rice or short-grain white rice; however, the texture might differ slightly.

Pro Tips

1. To enhance the flavor of your sushi rice, let the vinegar mixture soak into the rice while it’s still warm. This aids in the absorption, giving the rice a balanced, tangy flavor, which is essential for authentic sushi taste.

2. For added aroma and a nutty flavor twist, lightly toast the sesame seeds in a dry pan over low heat before adding them to the rice. This step will enhance their natural flavors and add a delightful crunch.

3. To ensure the aburaage absorbs maximum flavor, gently press them with a spatula while simmering in the dashi mixture, which encourages the liquid to penetrate deeper into the tofu pouches.

4. If you prefer your inari sushi slightly sweet, consider adding a touch more sugar to the simmering liquid for the aburaage. Taste as you go to achieve your desired level of sweetness.

5. To prevent the rice from sticking to your hands while filling the aburaage pouches, keep a small bowl of water nearby to wet your hands regularly. This simple trick will make the filling process smoother and more efficient.