Inarizushi (稲荷寿司, sushi rice in fried tofu pouches)

Ingredients

Equipment Needed

• •Wide pot
• •Wooden drop-lid (otoshibuta), or a circle of parchment
• •Rice paddle (shamoji), or a broad spatula
• •Wide bowl or hangiri for seasoning rice

Instructions

1. 1

   Open the pouches

   Cut each aburaage sheet in half crosswise. Gently rub or roll each half between your palms, then ease it open with your fingers into a pouch. The rolling loosens the inner layers without tearing them, which matters more than force. A torn pouch still tastes good, but a patient one holds the rice neatly.

2. 2

   Blanch the tofu

   Bring a pot of water to a boil, add the aburaage, and blanch for 2 minutes. Drain, rinse briefly under warm water, and press gently between your palms or in a clean towel to remove excess water. This washes away old frying oil so the dashi and soy can enter the tofu instead of sliding off it.

3. 3

   Simmer the pouches

   In a wide pot, combine the dashi, soy sauce, 3 tablespoons sugar, and mirin. Add the aburaage in a loose layer, bring to a gentle simmer, and set a wooden drop-lid, otoshibuta, directly on top. Simmer 20 to 25 minutes, turning once if needed, until the pouches are soy-gold, tender, and glossy with the seasoning.

   No otoshibuta? Use a circle of parchment with a small hole in the center. It keeps the pouches under the broth so they season evenly without rough stirring.
4. 4

   Cool in broth

   Take the pot off the heat and let the aburaage cool in its simmering liquid for at least 15 minutes. Cooling in the broth is when the seasoning settles fully into the tofu. When cool enough to handle, press each pouch lightly so it stays juicy but does not drip.

5. 5

   Season the rice

   Stir the rice vinegar, 2 tablespoons sugar, and salt until dissolved. Spread the hot cooked rice in a wide bowl, pour the vinegar mixture over it, and fold with a rice paddle while fanning or letting the surface cool. Hot rice drinks the seasoning cleanly; cold rice only gets wet on the outside.

6. 6

   Fill and close

   If using sesame seeds, fold them into the seasoned rice. With damp hands, shape the rice into 12 loose ovals, about 1/4 cup each. Slip one oval into each pouch, press lightly into the corners, and fold the open edge over the rice. Do not pack hard. The pouch should feel full but soft, like something meant to be eaten by hand without argument.

7. 7

   Rest before serving

   Let the inarizushi rest seam-side down for 10 minutes before serving. That short rest lets the rice and tofu settle into each other, and it keeps the pouches from opening on the plate. Serve at room temperature, never cold from the refrigerator if you can help it.

Chef Tips

• •Buy fresh, supple aburaage if you can. It should open without crumbling and smell clean, not stale. Sourcing first, always.
• •For a meatless table, make the dashi from konbu and dried shiitake. That is honmono in the temple-kitchen line, not a compromise.
• •Do not squeeze the simmered pouches dry. Press only enough to stop dripping. The sweet soy-dashi held in the tofu is half the pleasure.
• •Keep the rice loose. Inarizushi is picnic food, but it should not eat like a brick wearing a tofu coat.

Advance Preparation

• •The aburaage pouches can be simmered one day ahead and kept refrigerated in their broth. Bring them back toward room temperature before filling.
• •The finished inarizushi is best the day it is made, after a short rest. For potluck or picnic use, keep it cool in transit and serve at room temperature.
• •Do not refrigerate the filled pouches longer than needed. Cold storage hardens the rice, and reheating would spoil the clean texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 70g)