Homemade Inari Age いなり揚げ (Edit recipe)

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Learn how to make inari age, Japanese seasoned tofu pouches used in inari sushi and kitsune udon. It's easy to make with just 5 ingredients.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 12

Ingredients

3 grams Kombu
200 ml Water
6 Aburaage, rectangular
2 Tbsp Sugar, Raw
2 Tbsp Soy Sauce
2 Tbsp Mirin

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make dashi: Soak kombu in 200ml water for 2-3 hours at room temperature or overnight in the fridge. Remove kombu before adding the dashi to the recipe.
Boil aburaage: Bring a pot of water to a boil. Add aburaage and boil for 1 minute on each side, pressing them down into the water. Drain and rinse the aburaage. Gently press down on them to remove excess water (they tear easily so be careful).
Roll and cut aburaage: Place aburaage on a cutting board. Use a chopstick to roll out each aburaage. This helps separate the layers, making them easier to open and stuff later. Cut aburaage in half so you have 12 square pieces.
Add to saucepan with seasonings: Mix sugar, soy sauce, mirin, and dashi in a saucepan. Add aburaage pieces on top overlapping. Place an otoshibuta (drop lid) on the aburaage (see notes if you don't have otoshibuta*).
Simmer: Turn heat on medium low and simmer the aburaage until most of the liquid is gone (about 10 minutes). You can flip the aburaage halfway for more even seasoning, but it's not completely necessary.
Cool: Remove from heat when there is still a little bit of liquid left in the pan. Set aside to cool uncovered.
Store: Transfer inari age and any remaining cooking liquid to an airtight container. Store in the fridge for up to 3 days. To freeze, drain excess liquid then wrap individually or layer with foil or parchment paper so they don't stick. They will last in the freezer for up to a month.

Notes

This recipe makes lightly seasoned inari age. Still very flavorful, but if you prefer the sweeter store-bought versions, use 3 tbsp each of sugar, mirin, and soy sauce. *You can make a makeshift otoshibuta with parchment paper or foil. Cut or fold it to a shape just slightly smaller than your pan’s circumference so it can sit on top of the food. Poke a few holes in the paper/foil to let steam escape.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	52
Fat:	3 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	186 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.