Recipe: Yummy Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi

By | April 29, 2020

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi. Roll the abura-age with a rolling pin to make them easier to open. Simmered in sweet and savory dashi-based broth, Inari Age is seasoned deep-fried tofu pockets used for making Inari Sushi and Kitsune Udon Here is exactly what you need: Aburaage (fried tofu pouch) – A popular ingredient in Japanese cooking, Aburaage are deep-fried tofu pouches made. Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans.

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi 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. Add aburaage in the pan and lower the heat. You can have Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi

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

Put a lid and simmer until the liquid is almost gone. Stop the heat and let them cool for a while. Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans.

Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi step by step

  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..

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. Fresh packet of abura-age, which are puffed fried tofu pieces. Abura-age can be used in a variety of dishes, the most well-known being miso soup or for Inari-style sushi. Other dishes include udon noodle dishes, oden hot-pot, stir-fries.

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