Typically one of those. And the recipe x 1.5. Thank you so much for your kind feedback and I’m really happy to hear that you enjoy my recipes! Top your udon noodle soup with Inari Age for the classic Kitsune Udon! Thank you. Can I use this for my next batch to flavor the Aburaage for Inari sushi? Stuff your homemade Inari Age with vinegared rice and make Inari Sushi! Hi Nancy! Many sites seem to think the two are interchangeable. 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. That also help rinse off oil. Happy New Year, Beth! I often find the store-bought Inari Age too sweet to my liking, so I like making my own. 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. I’m so happy to have it again! Thank you. By the way, I cook from your website all the time. Design by. 1 tsp dashi powder ▢ You can also buy a canned Inari Age on Amazon. Like noodle soup, simmered dishes, etc. And I think the green one that was included are snow peas or green beans cut into thin threads. 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! Sooo good! I try to make my recipes 2 or 4 servings so it’s easy when you want to double or half the portion. Regarding to Step 5: Discard the water and quickly rinse Abura Age under cold water. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Last week went to LA and “Little Tokyo” and shopped until I dropped. Was it too salty? Yes, defrost (naturally) first. You can find my homemade Inari Age recipe here. The rolling does help a bit. I'm Nami, a Japanese home cook based in San Francisco. 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! I was eating without them for years and loved it, but with shiso and nori… oh my, totally amazing. Hope this helps. When I removed & cooled the aburaage then squeezed out the liquid I had roughly a cup leftover. Today I’ve tried your Inari Sushi. I did make inarizushi with hijiki no itame simmered with carrots and added aoshiso and it went brilliant. Enjoy Kitsune Udon too! Thank you for your comment! Hi Adriano! Sign up for the free Just One Cookbook newsletter delivered to your inbox! Hi ktoyoko! I’ll be trying again – plain age was on sale, so I’ve got plenty to work with. It is very simple and only takes 15 minutes! We use Inari Age specifically to make Inari Sushi and Kitsune Udon. Hi Cathleen! You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. Yes, homemade inari age offers more complex flavor than simple sweet flavor from store-bought kind. This step helps to open the pouch easier. If you don’t make Inari Sushi now, pack the liquid and Inari Age in a separate airtight container. Do you mean squeezing WHILE letting cold water run through? Hi ktoyoko! . . Open the pouch and place a rice ball inside the pouch. I did not use Usukuchi soy sauce (light color) for this recipe, as you can see in the ingredient picture. . I have some store bought ones for busy day, but they are usually way too sweet for us. (My kids love inari!) There’s also an adjustable Otoshibuta which can change the size of the drop lid based on different pot sizes. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon. As an Amazon Associate I earn from qualifying purchases. Buy our best-selling e-cookbook for 33 more easy and simple recipes! I usually buy the brands that contain ‘no added addictives’. I don’t have an otoshibuta, so I used a plate. It will change your view of Inari Sushi! Thank you for the tip of first rolling for later ease. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hi Nami! Stuff your homemade Inari Age with vinegared rice and make Inari Sushi! Take a rolling pin or use a can and roll over the Aburage a few times. Just squeeze to drain the water from tofu pouch. So glad to hear it was successful! Gently squeeze out the liquid (but not completely) and save the liquid in a separate bowl. As an Amazon Associate I earn from qualifying purchases. I couldn’t hold them with bear hands. Hi Carolai! My granddaughter who is three has been eating inari since she was one and loves it. These wrinkly, nut-brown looking parcels are called Inari Age (稲荷揚げ, いなりあげ). 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. please – how do you make the actual tofu pouch ? You can make hijiki salad and add to the sushi rice too. I wonder how long and how much cold water? Wow 3 recipes, already!!! I bought fresh Fried Tofu pouches…going out of town so I’m going to freeze them. I think Japan Centre in London carries it, but they are usually refrigerated or frozen, which can be hard to buy online. For information about our privacy practices, please visit our website. Hi Shuni! Let’s learn how to make them at home! Next time make your own (https://www.justonecookbook.com/how-to-make-otoshi-buta/) as the plate might be quite heavy on food below. Everyone liked it! Please read my disclosure policy for details. The store bought inari is just not as good as homemade. As I mentioned earlier, I often find the store-bought Inari Age too sweet to my liking. 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. but not sure… there was something green though) Could you please post a recipe for this inarizushi variation? I’ll try next time with peas or green beans for sure. I’m not sure where I went wrong – maybe my shoyu is too old and thus concentrated and dark? I noticed that many recipes here in the US are for a large crowd too, compared to typical Japanese recipes. This will make … Wow, I’m hungry hearing about the dishes you made (I love shiso and hijiki….)! I do love to make Japanese food, most of it is so delicious and interesting. Put the rice in a bowl and wash it with cold water. 1/2 tsp miso paste … Delicious Recipes Using Inari Age. Boiling for 3 minutes should be enough to reduce the smell and oil from Aburaage. Thanks for trying them. They are basically deep-fried tofu pockets or Aburaage (Abura Age) that have been seasoned in a dashi-based broth. My husband’s relatives in Japan always make inari for get togethers. . It is easy to take them to a Japanese restaurant. Many thanks for the recipe! How to Store Inari Age. I recently purchased a pouch of 20 abura age. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! This is a great recipe. Big fan here! I decided to “level up” and make my own Inari Age instead of doing the preseasoned stuff (which is pretty sweet, like you mentioned). Your email address will not be published. Hi Alex! Push the rice gently to both sides and fill the … However, I’ve heard it’s very difficult to find Aburaage. 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. I.e. From the pictures I searched on the internet, it looks just like daikon. Big hit with the fam. Thank you so much for your update!! Hope you enjoy cooking! Please do not use my images without my permission. Pickled daikon is very expensive, but I find I can get Mooli fresh from asian grocers sent to me. When I went to Tokyo I tried the most delicious inarizushi ever, with hijiki, carrot (and maybe shiso? thanks for your request! It’s sweet and little bit tangy from the sushi rice and I really love the combination. You can unsubscribe at any time by clicking the link in the footer of our emails. I love this homemade version and try my best to make it when I have time to make from scratch. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Savory, sweet and full of juicy mouthfeel, Inari Age is the key ingredient to make Inari Sushi and as a topping for Kitsune Udon. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Unfortunately, it’s easier to find ready-made Inari Age than Aburaage at Asian grocery stores. I love them. Discard the water and quickly rinse Aburaage under cold water. Another of her favorites is tomago. 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. Squeeze the excess water out. How are you meant to defrost it? I love tofu and been looking for recipe variations. Just run water (through abura age pieces) so you can touch with your hands. Thank you for another great recipe. ©2020 Just One Cookbook, All Rights Reserved. Design by. 30 g sugar ▢ I will try the Kitsune Udon tomorrow. 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. Cover the Aburaage with plastic wrap and gently roll it over with a rolling pin (I used a pestle). Drain the rice in a colander and set aside for 30 minutes. I think it’ll last about 3 months. I like to make a big batch and freeze them for later use! The flavor and fragrance retain better than dashi powder. ©2020 Just One Cookbook, All Rights Reserved. , Hi Nami. or do you have to buy them already made ? Enjoy! First of all, do you have a big pot that can fit 20 aburaage? Unfortunately my first try was a bust. Hope you will give it a try. Thanks for the reply. Is this a good substitute for daikon, as I am dying to use it in recipes on your site. Also made kitsune udon with the leftover inari age and it was delicious! Do you know the best way to store the leftover inari age? 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. Otoshibuta is a tool that we commonly use when making simmered dishes as it helps to distribute heat evenly and prevent evaporation. You may find a canned Inari Sushi which is also available on Amazon. Please read my disclosure policy for details. In Japan, we have various types of tofu products, and aburaage is something we buy as it is time-consuming to make at home. I like to make a big batch and freeze them for later use! Squeeze the excess water out. How would I adapt your recipe to this larger number of pouches? Maybe the water evaporated too fast? Yes, I think you can use Mooli. I tried rinsing under cold water, but the abura age soon turned hot again. 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. Thank you for your kind feedback! Gather all the ingredients. If so, you may not need as much as liquid. First let me say, I love your website. . Therefore, if you can find Aburaage in your Japanese grocery store, I highly recommend making your own Inari Age. Hope this helps. Use Kombu Dashi for a vegan/vegetarian version. 6 abura age cut them in half and make 12 ▢ As for the Inariage, the only question I have is that if you put the otoshibuta when cooking. Add the Aburaage in boiling water and cover with Otoshibuta (drop lid). Hi Adriano! It is available ready-made in vacuum-sealed packets at Japanese grocery stores in the refrigerated or freezer section. I’m really happy to hear your granddaughter loves Inari Sushi. Hi Nami! Once I cut the bag it can’t be sealed and the liquid will spill out. use 3 times the amount of ingredients? So much better than the already prepared ones. 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. 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/. 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! . I have just bought frozen Abura Age. . Thank you very much! I can’t get enough and these are flavorful with the vegetarian dashi. Recipe by Namiko Chen of Just One Cookbook. 600 g Sushi rice ▢ Thanks for your hard work producing the great recipes and videos! When you return from your trip, I’ll need ideas how to eat them…totally new experience for me. I’ve seen Inari-Age often in asian shops, but I just did not what it was and what to do with it. https://www.justonecookbook.com/hijiki-salad/. You can freeze aburaage for a month. This is truly amazing. Remove from the heat and let it cool down. Hope next time will be a successful one. I hope you will give it a try. I stubbled upon your blog a few days ago and I’ve already done 3 of your recipes. , https://www.justonecookbook.com/recipes/inarizushi/. You can use this sauce to sweeten other dishes. 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. Hope that helps? You can unsubscribe at any time by clicking the link in the footer of our emails. Ingredients ▢ I see inari age in the Chinese supermarket but it’s in a big packet, maybe 50 pieces. . Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Typically you can find it in the refrigerator or freezer section at Japanese or Korean grocery stores. I live in the uk so not much chance of buying them …. 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. 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. 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. I wouldn’t use this same marinade as it’s diluted (flavor is used for making this batch). Hi Lyn! You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. Thank you for all of the wonderful recipes and education on Japanese cuisine! You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks. This post may contain affiliate links. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Adriano from Brasil here. After removing the aburaage from the water, have them cool and then squeeze out the excess water. 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 … 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. And the real ingredients are good for you (no chemicals!). And how long water afterwards the excess water should be squeezed out? If you want to make homemade Inari Age from scratch, you can do so with Aburaage and pantry-friendly condiments. I am really hoping that I can make it one day…. Hi Marissa! If you don’t have an otoshibuta, you can substitute it with a sheet of aluminum foil (see this post). Cook the Aburaage on medium-low heat for 15 minutes until the liquid is 90% evaporated and absorbed into the Aburaage.