Recipe of Award-winning Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi

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The ingredients needed to make Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi:

1. Take 4 Abura-age (8 squares)
2. Take 300 ml dashi (if no dashi, put 3 g katsuobushi(in a tea bag) + 300 cc water)
3. Prepare 3 Tbsp sugar
4. Take 3 Tbsp soy sauce
5. Prepare 2 Tbsp sake
6. Take 3 Tbsp mirin

It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok. Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans.

Instructions to make Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi:

1. Roll the abura-age with a rolling pin to make them easier to open. Cut them in half.
2. Put this abura-age in boiling water for a minute to get rib of excess oil and drain well.
3. Put all seasonings (except abura-age) in a pan and boil. Add the abura-age and simmer with a lid over low heat until a little liquid is left. (for 10 ~ 15 minutes)
4. Turn off the heat and let cool.

Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. Inari sushi is served at local sushi restaurants, but some expensive sushi restaurants will refuse to serve them.

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