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.