The tofu slices are then fried for a few minutes at a temperature of 270-300 F (5-17 C) to brown and crispy. A hot aburaage is served with a dipping sauce. I use an adjustable stainless steel otoshibuta, which can change the size of the drop lid based on different pot sizes. However, I’ve heard it’s very difficult to find aburaage as the majority of Asian grocery stores don’t carry it. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon. Aburaage: Deep fried tofu pouches made by sling tofu into thin slices, removing the water and frying it in oil.

Sushi rice ( sumeshi 酢飯) is made with short-grain rice cooked in kombu-steeped water and then seasoned with sushi vinegar. The otoshibuta is a tool that we commonly use when making simmered dishes as it helps to distribute the simmering broth evenly and prevent evaporation. If you don’t have an otoshibuta, you can make it with a sheet of aluminum foil ( see this post). Crab meat and lemon peel: It is topped with canned club meat and lemon peel. It is very tasty with a dash of soy sauce!

Ingredients for Inari Sushi

Sushi rice is the basic ingredient used for inarizushi. There are of course many different versions of inari sushi as it’s often prepared at home as part of a family meal. Among the available options, my recommendation leans toward the square one. This preference arises due to the variable length ratio found in rectangular pieces; while some are long, others are notably shorter, creating inconsistencies. Remove from the oil again and allow to cool down completely. Slice a half down the middle to create a pouch. Furikake: Furikake is a sweet and savory Japanese seasoning made specifically to put on cooked rice. When mixed into sushi rice, it lends an additional layer of flavor to the inari sushi. Inari is said to be able to take on the form of a fox, and she is often depicted in Japanese art with one or more foxes by her side.

In the vast panorama of deep-fried tofu, it has been determined that abura-age, or “thinly fried,” is the most suitable for crafting inari sushi. However, the variety of deep-fried tofu extends far beyond this singular type. There are different types of Inarizushi depending on the region in Japan. The shape can also be different.

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When you turn the pouch inside out, you will get quite a different texture and the colour of the aburaage is lighter. The method of making inside out Inarizushi is the same as the traditional one. Decorating Inarizushi with Toppings Before filling the pouch with rice, it is easier to make small oval rice balls, ready to put into the aburaage. Keep in mind that rice dries out in the refrigerator, so I like to eat it right away or store it in the freezer. The association between Inari and foxes stems from the belief that the fox is the deity’s messenger or servant. While the white fox doesn’t exist in reality, its depiction in mythology as a white creature could symbolize its purity or supernatural, otherworldly qualities.

As I mentioned earlier, I often find the store-bought Inari Age too sweet to my liking. Therefore, if you can find the aburaage in your Japanese grocery store, I highly recommend making your own Inari Age. I know it looks so yummy, with the tofu skin looking so shiny. But in fact, it also means it is just full of sugar.Press the rice gently to fill the bottom corner of the pouch and push the rice to both sides shaping the rice into the triangle – photo (4).