Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi. Roll the abura-age with a rolling pin to make them easier to open. Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup.
Stop the heat and let them cool for a while.
Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways.
It can also be delicious all by itself as a topping on a bowl of rice (domburi).
You can have Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi
- Prepare 4 of Abura-age (8 squares).
- You need 300 ml of dashi (if no dashi, put 3 g katsuobushi(in a tea bag) + 300 cc water).
- It's 3 Tbsp of sugar.
- It's 3 Tbsp of soy sauce.
- Prepare 2 Tbsp of sake.
- It's 3 Tbsp of mirin.
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. Inari sushi is served at local sushi restaurants, but some expensive sushi restaurants will refuse to serve them. Japanese sushi tofu Atsu Age deep fried. Inari Tofu are made from soybeans and is made by cutting tofu into thin slices and deep fried two times, once at lower temperature first and then at high temperature last.
Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi instructions
- Roll the abura-age with a rolling pin to make them easier to open. Cut them in half..
- Put this abura-age in boiling water for a minute to get rib of excess oil and drain well..
- 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).
- 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. Put the rice into each abura-age pouch to about one-third of its capacity, thoroughly stuffing the corners. Add more rice until approximately half of the pouch is filled.
