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Homemade Inari Age いなり揚げ

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    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.

    Inari Age (Seasoned Deep Fried Tofu Pocket) | Easy Japanese Recipes at JustOneCookbook.com

    These wrinkly, nut-brown looking parcels are called Inari Age (稲荷揚げ, いなりあげ). They are basically deep-fried tofu pockets or Aburaage (Abura Age) that have been seasoned in a dashi-based broth.

    Savory, sweet and full of juicy mouthfeel, Inari Age is the key ingredient to make Inari Sushi and as a topping for Kitsune Udon. Let’s learn how to make them at home!

    4 Simple Ingredients You’ll Need:

    Aburaage (Japanese Fried Tofu Pouch) | Easy Japanese Recipes at JustOneCookbook.com
    Aburaage (Japanese Fried Tofu Pouch)

    I often find the store-bought Inari Age too sweet to my liking, so I like making my own. It is very simple and only takes 15 minutes! Here is exactly what you need:

    1. Aburaage (fried tofu pouch) – A popular ingredient in Japanese cooking, Aburaage are deep-fried tofu pouches made from soybean. This is a great pantry item to stock up on, especially if you enjoy vegetarian/vegan Japanese dishes. You can learn more about how they are made here.
    2. Dashi – There are a few methods to make the Japanese soup stock. For this recipe, you can use either Kombu Dashi which is vegan or use a convenient dashi packet.
    3. Soy Sauce – The most basic but compulsory flavoring that gives the broth its salty and savory taste.
    4. Sugar – You’ll need sugar to balance the flavor, but feel free to adjust the amount.

    A Quick Tip on Simmering

    Wooden Otoshibuta (Drop Lid) | Easy Japanese Recipes at JustOneCookbook.com

    In this recipe, I used an Otoshibuta (落し蓋), or a drop lid, when I simmer the tofu pouches in the pot.

    Otoshibuta | Easy Japanese Recipes at JustOneCookbook.com

    Otoshibuta is a tool that we commonly use when making simmered dishes as it helps to distribute heat evenly and prevent evaporation. If you don’t have an otoshibuta, you can substitute it with a sheet of aluminum foil (see this post).

    There’s also an adjustable Otoshibuta which can change the size of the drop lid based on different pot sizes.

    Metal Otoshibuta (Drop Lid) | Easy Japanese Recipes at JustOneCookbook.com

    As the tofu pouches cooked gently in the dashi broth, they absorb the amazing umami flavor and capture some of the juices for the best enjoyment.

    How to Store Inari Age

    I like to make a big batch and freeze them for later use! You can store in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks.

    Delicious Recipes Using Inari Age

    Inari Sushi served on the wooden board, along with the pickled ginger.

    Stuff your homemade Inari Age with vinegared rice and make Inari Sushi! The sushi rice contrasts beautifully with the well-seasoned tofu pouches and you can never get enough of each bite!

    A dark bowl containing Kitsune Udon Noodle Soup.

    Top your udon noodle soup with Inari Age for the classic Kitsune Udon!

    Homemade or Store-Bought Inari Age

    As I mentioned earlier, I often find the store-bought Inari Age too sweet to my liking. Therefore, if you can find Aburaage in your Japanese grocery store, I highly recommend making your own Inari Age.

    Inari Age | Easy Japanese Recipes at JustOneCookbook.com

    However, I’ve heard it’s very difficult to find Aburaage. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon.

    Typically you can find it in the refrigerator or freezer section at Japanese or Korean grocery stores. You may find a canned Inari Sushi which is also available on Amazon.

    Inari Age (Seasoned Deep Fried Tofu Pocket) | Easy Japanese Recipes at JustOneCookbook.com

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.72 from 14 votes
    Inari Age (Seasoned Deep Fried Tofu Pocket) | Easy Japanese Recipes at JustOneCookbook.com
    Homemade Inari Age
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     

    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.

    Course: Condiments, Side Dish
    Cuisine: Japanese
    Keyword: aburaage, tofu
    Servings: 12 Inari Age
    Author: Namiko Chen
    Ingredients
    Instructions
    1. Gather all the ingredients. Use Kombu Dashi for a vegan/vegetarian version.

      Inari Age Ingredients
    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.

      Inari Age 1
    3. Cut the Aburaage in half.

      Inari Age 2
    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.

      Inari Age 3
    5. Discard the water and quickly rinse Aburaage under cold water. Squeeze the excess water out.

      Inari Age 4
    6. In a large pot, combine dashi stock, sugar, and soy sauce and bring to a boil.

      Inari Age 5
    7. Add the Aburaage in the pot and place Otoshibuta.

      Inari Age 6
    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.

      Inari Age 7
    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.

      Inari Age 8
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

     

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