Inari zushi recipe -instructions on How to Season Inari Pockets

This inari zushi recipe is for fresh cook method. Which is seasoning the aburage for this recipe. For using instant or ready-cooked aburage click inari zushi -quick method

Obtain aburage which come in packages of 3-5. you'll find them in the cold case at most Japanese or Asian markets.

Once you obtain the package of aburage, they will need to be formed into pockets. To do this loosen the pocket by rolling with a rolling pin or roll a single chopstick (ohashi) over it. Then cut the aburage squares in half with a knife.

After this step, they are ready to be seasoned or marinated over the stove on low heat.

Inari zushi aburage seasoning

5 aburage (fried tofu)
2/3 cup dashi stock
4 Tbsp sugar
2 Tbsp soy sauce (shoyu)
2 Tbsp Mirin

Combine the ingredients into a medium pot and over low heat simmer for about 20 minutes or until the moisture is almost gone. Be sure the heat is low enough so as to not burn the skins on the bottom.

Next, set it aside and let it cool. Place in a container and refrigerate to use later. Its a good idea to prepare this in advance, say, the night before or in the morning, if you wish to make it for dinner.

For longer storage time, place in ziplock freezer bag and freeze.

Simply fill your pouches with sushi rice. Make 10 pieces. Serve with red ginger (Beni shoga not gari) and soy sauce.


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