Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, simmered abura-age (deep-fried tofu) for inari sushi. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Roll the abura-age with a rolling pin to make them easier to open. Simmered in sweet and savory dashi-based broth, Inari Age is seasoned deep-fried tofu pockets used for making Inari Sushi and Kitsune Udon Here is exactly what you need: Aburaage (fried tofu pouch) - A popular ingredient in Japanese cooking, Aburaage are deep-fried tofu pouches made. Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans.

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook simmered abura-age (deep-fried tofu) for inari sushi using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi:

1. Make ready 4 Abura-age (8 squares)
2. Prepare 300 ml dashi (if no dashi, put 3 g katsuobushi(in a tea bag) + 300 cc water)
3. Prepare 3 Tbsp sugar
4. Make ready 3 Tbsp soy sauce
5. Take 2 Tbsp sake
6. Prepare 3 Tbsp mirin

It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok. Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans.

Instructions to make Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi:

1. Roll the abura-age with a rolling pin to make them easier to open. Cut them in half.
2. Put this abura-age in boiling water for a minute to get rib of excess oil and drain well.
3. Put all seasonings (except abura-age) in a pan and boil. Add the abura-age and simmer with a lid over low heat until a little liquid is left. (for 10 ~ 15 minutes)
4. Turn off the heat and let cool.

It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. Deep-fried tofu is a traditional Japanese delicacy known as aburaage. Tofu is usually fried twice to create a pocket in the middle, so when the piece is cut It is usually rinsed or boiled in water and can be eaten plain, stuffed with sushi rice or fermented soybeans, used as a topping in miso soup, noodle. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce.

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