Name: Homemade Inari-Age
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 10 pieces aburaage (fried tofu pockets); 3 cups dashi; 6 Tbsp soy sauce; 1/4 cup mirin; 1/4 cup sugar

Description

Aburaage simmered in a sweet-savory dashi and soy-based broth.

Ingredients

Units Scale

10 pieces aburaage (fried tofu pockets)
3 cups dashi
6 Tbsp soy sauce
1/4 cup mirin
1/4 cup sugar

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Instructions

Cut each piece of aburaage in half to create pockets.
Bring a large pot of water to a boil. Add the aburaage and simmer for 1 – 2 minutes to remove excess oil. Drain and let cool slightly.
In a pan or pot, combine the dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer, stirring to dissolve the sugar. Be careful not to boil! That can take away the dashi’s flavor.
Add the aburaage in a single layer. Place an otoshibuta (drop lid) or a piece of aluminum foil (with a hole poked in the middle) directly on top of the tofu. This keeps the aburaage submerged so it absorbs the seasoning evenly.
Simmer on low heat for 25 minutes, flipping once if needed, until the liquid reduces (but not completely).
Remove from heat and let the inari-age cool in the liquid. This helps deepen the flavor and keeps them juicy. Eat immediately or store in the fridge with the remaining liquid for up to 5 days.

Notes

Store up to 5 days in the refrigerator.

Prep Time: 5 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: Makes 20