Yutaka Inari Sushi Pockets / Fried tofu Pockets / Seasoned Soybean Curd for Inari Sushi 100g

Product Information

It will stay at room temperature for half a day, three days in the refrigerator, and one month in the freezer. Sesame: This variation includes toasted sesame seeds mixed into the sushi rice. This addition provides the sushi with a nutty flavor and a slight crunch. Some people even mix in sesame oil too. I always like to have some on hand for convenience so I usually make a big batch at once ahead o time and freeze them! Lightly Seasoned: I like to use this version for for inari sushi since the rice is also slightly flavoured.

Turbinado sugar–Using turbinado sugar (known in Japanese as “zarame”) instead of regular sugar gives inari sushi more depth and a richer flavor. Light brown sugar can be substituted. Once you’re happy with how well the tofu is seasoned (you can leave it for longer than 10 mins, if you desire more flavor), it’s time to remove the aburaage from the pot again. Again, you need to lightly press any excess liquid out of the aburaage, or it’s going to be too watery to make tofu musubi rolls that don’t fall apart!

Getting Started With Japanese Cooking!

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. After removing the aburaage from the water, have them cool and then squeeze out the excess water. They are available in stores, you can buy them here ( Seasoned Fried Bean Curd), but they are considerably easier to make and taste far better than store-bought versions. It is also called tofu skin sushi. See my aburaage recipe. When we say “sushi rice” in Japan, it always means the seasoned steamed rice that we use to make all kinds of sushi. We never use unseasoned regular steamed rice to make sushi.

If you’re not using the inari age right away, you can keep them in an airtight container and store in the fridge/freezer. Overnight Storage: Storing your prepared tofu overnight allows the flavors to seep in more profoundly. This process results in a juicy inari and a firm texture that is less prone to tearing. For a triangle shape, you will use the narrow end of the triangle to wrap the rice first, then cover the first wrap with the other end of the triangle. Here is the step-by-step wrapping process to make a triangle Inarizushi. Add the aburaage to the boiling water and cover with a drop lid (otoshibuta). Boil for 3-5 minutes. This will remove the excess oil and 'fried' / freezer scent. Light soy sauce– Light soy sauce is recommended because it produces a nicer color than dark soy sauce, but dark soy sauce is also fine. If you want to know more about soy sauce used for Japanese cooking, please see my 20 Most Useful Condiments and Seasonings for Japanese Cooking post.However, I’ve heard it’s very difficult to find aburaage as the majority of Asian grocery stores don’t carry it. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon. It just tastes like paper to me… When you make freshly made inari, it would be extremely soft and juicy (there can even be a bit of juice dripping out) The tofu slices are then fried for a few minutes at a temperature of 270-300 F (5-17 C) to brown and crispy. A hot aburaage is served with a dipping sauce. Strain: pour over a strainer and rinse with cold water to help it cool. Then place the aburaage pieces between the palm of your two hands and squeeze as much of the excess water out. Using a Drop Lid: Tofu pouches float in liquid, so ensure every piece of tofu is effectively immersed in hot water and thoroughly rid of oil by using a drop lid during boiling. This method guarantees uniform cleaning of each tofu piece and the drop lid can be used again for even marinating.