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Export 3 ingredients for grocery delivery
Step 1
Gather all the ingredients. Use Kombu Dashi for a vegan/vegetarian version.
Step 2
Cover the Aburaage with plastic wrap and gently roll it over with a rolling pin (I used a pestle). This step helps to open the pouch easier.
Step 3
Cut the Aburaage in half.
Step 4
Add the Aburaage in boiling water and cover with Otoshibuta (drop lid). Boiling for 3 minutes should be enough to reduce the smell and oil from Aburaage.
Step 5
Discard the water and quickly rinse Aburaage under cold water. Squeeze the excess water out.
Step 6
In a large pot, combine dashi stock, sugar, and soy sauce and bring to a boil.
Step 7
Add the Aburaage in the pot and place Otoshibuta.
Step 8
Cook the Aburaage on medium-low heat for 15 minutes until the liquid is 90% evaporated and absorbed into the Aburaage. Remove from the heat and let it cool down.
Step 9
Gently squeeze out the liquid (but not completely) and save the liquid in a separate bowl. You use this liquid to make Inari Sushi. If you don’t make Inari Sushi now, pack the liquid and Inari Age in a separate airtight container. You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks.
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