aburaage

Simmered in sweet and savory dashi-based broth, Inari Age is seasoned deep-fried tofu pockets used for making Inari Sushi and Kitsune Udon Noodle Soup.

Homemade Inari Age

aburaage (deep-fried tofu pouch)

dashi (Japanese soup stock; click to learn more)

Tbsp sugar

soy sauce

Gather all the ingredients. Use Kombu Dashi for a vegan/vegetarian version.

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.

Cut the Aburaage in half.

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.

Discard the water and quickly rinse Aburaage under cold water. Squeeze the excess water out.

In a large pot, combine dashi stock, sugar, and soy sauce and bring to a boil.

Add the Aburaage in the pot and place Otoshibuta.

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.

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.

This Simmered Fried Tofu and Greens is a great side dish to keep handy in the refrigerator as a part of your meal prep. Make ahead and let it soak up the delicious dashi broth for additional flavors.

Simmered Fried Tofu and Greens

aburaage (deep-fried tofu pouch) ((¾ oz, 20 g))

oz komatsuna ((or any greens

½ tsp soy sauce ((Use gluten-free soy sauce

½ tsp kosher salt

Gather all the ingredients.

Cut off the bottom of your greens and cut them into 2 inches (5cm) pieces.

Cut the aburaage into 3/8 inch pieces (1 cm).

In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt.

Mix all together and then add the dense parts (stems) of the greens.

Mix all together and cook for 1-2 minutes, and then add the tender parts (leaves) of the greens.

Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.

You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3-4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).

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Top 2 aburaage recipes from across the web

The most viewed aburaage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Inari Age

Simmered Fried Tofu and Greens

The most viewed aburaage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine