Were you able to guess today’s recipe based on the picture? If you were, then I would say you are an expert in Japanese food!
They are called Inariage (稲荷揚げ) or Sushiage (寿司揚げ) and “Age” here is not pronounce like “age” as in “your age”, more like Ah-geh. Let’s talk about what they are, how to use them, and of course, how to make them.
The ingredient itself are deep-fried tofu pouches or called Abura Age (油揚げ). When you read “deep-fried tofu”, most people would recall thick square deep-fried tofu used in Asian dishes. Those are called Atsu Age (厚揚げ) in Japan. However, these deep fried tofu pouches are flat and come in a package similar to the picture below.
Abura Age are made from soybeans and is made by cutting tofu into thin slices and deep fried two times, once at lower temperature first and then at high temperature last. The tofu skin becomes so thin that it creates hollow space inside the skin (similar to a pita bread), which allow you to stuff different ingredients in these tofu pouches.
When Abura Age is cooked in dashi stock seasoned with sugar and soy sauce, we call them Inari Age or Sushi Age because they are often used for Inari Sushi.
These tofu pouches absorbs sweet and salty umami flavors into the tofu during the simmering process and when you bite into Inari Sushi, you get to enjoy the amazing harmony between rice, tofu skin, and the sweet and salty flavor.
You can also use Inari Age as a topping for Kitsune Udon Noodle Soup.
Usually store-bought Inari Age is too sweet for my liking so I like to make my own Inari Age. It only takes 15 minutes to cook and it is a very simple process. I usually make a lot and freeze them so that I can save time when I make Inari Sushi or Kitsune Udon. I hope you enjoy!
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- 6 aburaage (deep fried tofu pouch)
- 1 cup dashi (Awase, or Kombu for vegetarian)
- 5 Tbsp sugar
- 3 Tbsp soy sauce
Gather all the ingredients.
- Cover the Abura Age with plastic wrap and roll the rolling pin (I used a pestle) over the Abura Age. This step helps to open the pouch easier.
- Cut the Abura Age in half.
- Add the Abura Age in boiling water and cover with Otoshibuta (drop lid). Boiling for 3 minutes should be enough to reduce the smell and oil from Abura Age's deep-fried oil before cooking in dashi soy sauce.
- Discard the water and quickly rinse Abura Age 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 Abura Age in the pot and place Otoshibuta.
- Cook the Abura Age on medium low heat for 15 minutes until the liquid is 90% evaporated and absorbed into the Abura Age. 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 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.
I always learn so much when I come to your site! This looks so delicious.
I loooove Kitsune Udon! (But you’re right that sometimes the inari-age is too sweet.) Thanks so much for explaining how to make it!
Hi Nami, I’m sorry to hear you’ve had issues with your blog, it’s looking good now! And thank you for posting this recipe. I’ve always been a fan of those pouches – so sweet anc love the texture, and now I know how they’re made. I would not have guessed.
Oh I love this type of tofu, especially on noodles and soup broth. Thanks for showing a good way to prepare it – your step by step photos are so helpful. I also love your rolling pin – is that part of another gadget? Where can I get a rolling pin like that? Thanks again, Nami!
Hi Elizabeth! It’s a Japanese wooden pestle. 🙂
Inari-age looks amazing! I have to hunt those fried pouches in the store next time…now i am craving your kitsune Udon. Looks so good, and I am sooo hungry! 😀
This looks so good! Would love to taste these!
I like it!! I’ll try this recipe and make Inari sushi for my husband. I love your site!! You explain it sooo easy. Thank you!!!
Hi Carmen! Thank you so much for writing! I’m glad to hear my explanation is good enough. I sometimes spend more time figuring out how to write a post than cooking or photo shooting. Hope you will like this recipe! 🙂
I am always surprised at how different Japanese food is than any other. I love it!!
This is another new but delicious one for me my friend 😀
Cheers
CCU
Oh, I can’t even tell you the last time I had this…YUM!
Thanks Nami!
I’m making Kitsune Udon for Mother’s Day (this sunday in the U.K) so I’ll give these a try.
Hi Joseph! Glad you caught this recipe. Thanks for waiting! Have a wonderful Mother’s Day and hope everyone will enjoy Kitsune Udon! 🙂
Ok, I have a confession – I’ve been cheating on inari sushi by using the packaged ones, lol. Never came across in my mind to learn how to make that until you posted it here. Yum!
That’s fascinating Nami. You did such a great job explaining that. I don’t recall if I’ve ever had Inari Age but next time I’m at a sushi restaurant I will order some. Yours look perfect. Do you stuff yours, and if so, what do you stuff them with?
Hi Vicki! We don’t really eat Inari Age itself. We usually use it for Inari Sushi or Noodle (pictures above). For Inari Sushi, we stuff sushi rice (rice with vinegar seasoning) into these Inari Age pouches. It’s one of the most common sushi menus along with nigiri and sushi rolls. Hope this helps. 🙂
Inari Sushi: https://www.justonecookbook.com/recipes/inarizushi/
I wouldn’t consider myself an expert on Japanese cooking by any means, but I love inari-age and knew exactly what you were making. As a kid, inarizushi was always my favorite to be tucked into my lunch box, and kitsune udon is also one of my faves! Thanks for the tip that they could be frozen!
Did you know you, in Hawaii, you can buy inarizushi on the beaches as well as the 7-11? Awesome!
I love inari sushi but would never take the time to prepare the tofu pouches myself. 🙂 I keep forgetting that they can be used in soup as well though. I’ll have to give it a try.
I absolutely love Inari Sushi but I didn’t know that i could buy them non seasoned. Wonder if I’ll be able to get them here as i’ve only seen the seasoned ones i think. Of course I may be wrong. I really like the use of the Otoshibuta as well to make sure everything cooks evenly. Will need to find myself one of those too!
I know so little about Japanese food, but more I learn, the more I love. And the most I learn is from you 🙂 Beautiful dish, and does look ‘makable’ 😀
I love Inari sushi! My friend’s mom made it all the time when I was growing up, but I agree, the store bought kind is too sweet. I will definitely be trying this recipe!
Nami, I don’t recall if I have eaten any of the Inari dishes but I am interested in trying Inari sushi. I will look out for it if we get here.
Boy, this is so interesting! I’ve never heard of this, but it sounds terrific. Love the look of the stuff! Great instructions and pictures – so thorough. Thanks so much.
I guess I’m no expert, I saw this and was like what is it? Although it does sound good and I’m sure I’d love it. I guess I just need to show up on your doorstep at dinner time, huh. I’ll bring the cookies!
-Gina-
I have had these before, Nami, and I really like them. I didn’t know they were so easy to make (well, they look easy – I’m sure I could complicate it!) xx
I thought it was some time of tofu… woohoo… I was right. 🙂 I love learning about all these new ingredients… I need to find a Japanese market by my house. 🙂 Have you ever tried S&B Golden Curry sauces? Are they authentic Japanese?
So when I can move in with you?
I’ve never tried Inari Age, but once again you’ve introduced me to something new :).
I love these and always buy them off the shelf. They can be expensive and did not know they are that easy to make. Learnt something new from you today, Thanks so much!
My mom loves tofu pouch sushi. And yes, it can sometimes be too sweet for her liking but surprisingly, even then she’d still have it when she sees some.
I get very good information on Japanese food from here:D Now I know more about tofu:P But I am drooling on your Braised Pork Belly Bento!
Yayyyyyy!!! Thank you soooo much for posting this!! Hope your tech issues are over!!
Hi Vivi! I’m sorry it took me a longer time to post this recipe than I originally planned. Hope you will try homemade Inari Age which has more sophisticated flavor than store-bought. 🙂 Thank you for writing!
How interesting, Nami! Like we say in Brazil: ” Living and learning” new things…
I could only guess one part of the recipe based on the name so I think I am not yet a Japanese food expert:)
I actually just finished my can of Inariage today with some soba in dashi (very delicious) but I agree the store bought one is a little too sweet for my taste. I appreciate for the recipe as now I can actually make my own. Thank for sharing!
Hi Nami, this is very interesting. I saw inari sushi in one of my cookbooks, but I am not sure if I can find the deep fried pouches in KL.
Hi! I want to make one of your ramen recipes, but I can’t seem to find fresh ramen noodles, so I was wondering if you had any substitute recommendations? Please and thank you!
Hi Chanel! You can use fresh Chinese noodles if you can find those, or you can always try good quality Japanese dried ramen noodle (which comes with soup but make with your homemade soup).
If dried noodle, this brand called “Chuka Zanmai (中華三昧)” has good noodle texture:
http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=1129
I hope your Asian/Japanese store carries it! Hope this helps. 🙂
Every time I come here I learn something new about Japanese food! I love that! Of course I’ve had fried tofu and absolutely love it, but it wasn’t anything like this. I love what I’m seeing here. Look at all of the ways to use it. Headed to the Asian market tomorrow, so I’ve just added Abura Age to my list. I’m keeping this post handy. Thank you!
Just another one dish from the beautiful and exotic Japan! I love to learn this country’s eating habits Nami!
i looked but couldn’t find them in the supermarket.. i maybe looking for the wrong thing ~ inari in ready-cut pouches ^^|| thanks for sharing a pix of a packet of fried tofu. i prefer the not-so sweet version of inari too.. yours look delish, nami ^^
I love any food that has Inari Age! – Paticularly Kasune Udong and Inari Sushi – Haven’t had them for ages though, so you made my mouth to drool. 🙂 Japanese Inari Age pouches seem a lot bigger than Korean ones. We call them Yubu in Korea. Korean ones are also a triangle shape so it fits less rice. I think I would prefer Japanese inari age. Thanks for sharing your recipe!
I could eat those delicious skins on their own I think! I love the flavour of them and I’m so glad to know how to make them now! 😀
I love inari! It would never have occurred to me to make it at home.
I’ve missed so much! What a perfect post. I don’t know if I could do all that – it seems pretty complicated. I just spent 10 minutes trying to pronounce and remember the names. 🙂
This is so interesting! I’ve never seen anything quite like these before so it’s great to read about them. I;ve had other types of age in the past and they’ve always been delicious.
Nami, There’s still so much to learn about Japanese food and this is yet another interesting number you’ve produced here. Thanks for the tutorial!
So much better than the already prepared ones.
Thank you for the tip of first rolling for later ease.
Hi Carolai! Yes, homemade inari age offers more complex flavor than simple sweet flavor from store-bought kind. The rolling does help a bit. Hope you will give it a try. Thank you for your kind comment!
i’ve never had this before, but it looks and sounds delicious Nami! I just love coming to your site and learning about new and yummy things I need to try!
I’m new to this ingredient. It looks delicious!
An interesting dish! I’ve always wanted to try cooking tofu pouches…
Cheers,
Rosa
WOW!
You are so clever making your own Inari!!
I always keep a giant bag of about 50 in the freezer so that I have a quick and easy snack or side dish ready to be prepared if needed, but I don’t think I would ever consider making my own. :0!
Mr GG actually likes the sweetness of commercial Inari pockets and tends to eat them last when we make sushi as he considers it his “dessert sushi” 😉
I love reading all your recipes!!
Thanks, Nami, for showing all the possible ways to use Inari! I love them so much! I think it’s the chewy texture that I really, really like because the flavour is so mild anyway. But I like that Inari takes on the flavours of the broth or marinade – makes them so yummy!
And by the way, I am still wanting that drop lid!!!
Nami-san, arigato gozarimasu for the recipe. I always loved eating inari sushi in Japan but I had no idea how to make the shell. For some reason I always thought the outer covering for inari sushi was made out of “tomago”… I know silly me. Thanks for clearing that all up. Happy cooking to you. Ja Mata, BAM
This looks so tasty. I have never tried one of these before. I learned a lot from your site today. Thank you! 🙂
Nami, now I must admit that I learned a ton from your post and I love the idea that you can actually deep fry tofu so that you will be able to use it for differnt dishes – I am partial to the Kitsune Udon as I really enjoy eating Udon Noodles. Now if I could only master up the courage and energy to try this I think I would learn a lot from preparing this and your instructions and photos would certainly carry me through the recipe as, again, they are so clear and precise that I could certainly not fail at this recipe. So very well done, Nami!
I’m not an expert of course 😉 , but I do know these delicious snacks (I mean Inari Sushi most of all because this is the only way I had it and even though it was a vegetarian snack, I loved it!). I am glad to discover how to make inari age because they are quite expensive while the frozen dee-fried tofu is much cheaper. Time to go shopping and experiment! Thank you for sharing this useful recipe.
it is hard to get this kind of tofu puff in my area, maybe i can try normal tofu puff here next time..
I would have nevere recognized them what they were if you did not explain… it is so interesting reading about Japanese food. I have learned a lot for you about Japanese food!
Ciao.
These are so unique and I appreciate the step by step photos. I also appreciate your explanations.
Inari is one of my absolute favorites . My granddaughter who is three has been eating inari since she was one and loves it. Another of her favorites is tomago. My grandson always orders maguro and dips it in soysauce with a bit of wasabi. It is easy to take them to a Japanese restaurant.
Hi Nancy! I’m really happy to hear your granddaughter loves Inari Sushi. It’s sweet and little bit tangy from the sushi rice and I really love the combination.
I’m not sure if you have checked my Inari Sushi recipe, but I started to add shiso leaf and nori inside of Inari Sushi. This is truly amazing. I was eating without them for years and loved it, but with shiso and nori… oh my, totally amazing. I hope you will give it a try. It will change your view of Inari Sushi! 🙂
https://www.justonecookbook.com/recipes/inarizushi/
Amazing! I especially love this as inari sushi! Jason’s sister makes them so well and I devour all of them whenever she makes it!
In Malaysia, we enjoy eating curried noodles topped with similar pouches. So delish!
How cool! I absolutely LOVE inari sushi! When I had it for the first time, I was addicted and ate a lot! The part I love the most is definitely the inari age! 🙂
I have had inari sushi before, but I didn’t really know what I was eating! Thank you for sharing this with me. Now I know what to look for at my favorite Japanese restaurant!
I love Inari Sushi so I know I would love this too, I always learn so much on your blog 🙂
I’m trying to think back to if I’ve ever had these before and must admit that I don’t think I have. They look really fun, but I’m surprised – are they not really delicate? They seem like the kind of thing which might break really easily, but you definitely don’t seem to treat them particularly “carefully”… you’re even squeezing one in one photo there, so I guess maybe they’re more sturdy than I thought?
Now I got to find this tofu pouches, I always have this when I get my mixed sushi
Yaay inari zushi is one of my fave of all time! I’ll be in Japan in about 20 or so days now and can’t wait to indulge! 😀
Hi Nami, Its always great to see your exciting recipes. And this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes.
Best Regards, Sonia !!!
Ohhh I love inari but I didn’t know that you could make these at home 🙂 you really are very talented Nami 😉
I recently learned about inari age, because my friend brought them to class and was eating some 🙂 They sound really delicious. I like that you made them less sweet.
Okay I had no idea what they were, but now I will be looking for them. I had to share your post with my sister, her and her daughter love tofu:-) I love the idea stuffing the tofu pouches with my favorite vegetarian sandwich ingredients:-) Thank you so much for sharing, Hugs, Terra
Excellent post, Nami! I really enjoyed reading and learning more about Abura Age in Japanese cuisine. When I was in university, I must order one or two plates of Inari sushi whenever I ate at a sushi place. Mainly to fill me u so I won’t have to burn my pocket for having to order other plates of expensive sushi. Those were the days…
I once tried this at the mall, where they had one of those sushi places with the food on conveyor belts. But I wouldn’t call myself an expert at all! It wasn’t very good (what do I expect from mall food?), but I would love to try yours! Yum.
I’ve seen Inari-Age often in asian shops, but I just did not what it was and what to do with it. I love tofu and been looking for recipe variations. Today I’ve tried your Inari Sushi. Sooo good! I will try the Kitsune Udon tomorrow. Many thanks for the recipe!
Hi Prisma! I’m happy to hear that you tried Inari Sushi! 🙂 Enjoy Kitsune Udon too! Thank you so much for your feedback. 🙂
Thank you for another great recipe. The store bought inari is just not as good as homemade. (My kids love inari!) My husband’s relatives in Japan always make inari for get togethers.
Happy New Year, Beth! I have some store bought ones for busy day, but they are usually way too sweet for us. I love this homemade version and try my best to make it when I have time to make from scratch. Thank you for your comment!
Hello,
I have just bought frozen Abura Age. How are you meant to defrost it?
Thanks. Great recipe!
Hi Alex! Yes, defrost (naturally) first. 🙂
Thank you for sharing this recipe, my ex is Japanese and his grandmother gave me the recipe which I used to make all the time but I have lost it! I’m so happy to have it again! Thank you. I do love to make Japanese food, most of it is so delicious and interesting.
Hi Anna! I hope you enjoy this inari age recipe! Homemade ones are more delicious than store-bought ones. Enjoy! 🙂
Last week went to LA and “Little Tokyo” and shopped until I dropped. I bought fresh Fried Tofu pouches…going out of town so I’m going to freeze them. How long will they last in freezer? When you return from your trip, I’ll need ideas how to eat them…totally new experience for me. Enjoy your vacation!
Hi Lyn! You can freeze aburaage for a month. 🙂
Here are some recipes that I used aburaage: https://www.justonecookbook.com/tags/aburaage/
Thank you for your kind words!
I recently purchased a pouch of 20 abura age. How would I adapt your recipe to this larger number of pouches? Can I just scale up proportionally? I.e. use 3 times the amount of ingredients?
Hi Stephen! First of all, do you have a big pot that can fit 20 aburaage? If so, you may not need as much as liquid. However, if you don’t have a pot that fits 20 aburaage, then I recommend to use 2 medium size pot and divide into two (10 each). And the recipe x 1.5. Hope this helps. 🙂
Hi Nami,
I see inari age in the Chinese supermarket but it’s in a big packet, maybe 50 pieces. Do you know the best way to store the leftover inari age? Once I cut the bag it can’t be sealed and the liquid will spill out. By the way, I cook from your website all the time. Thanks for your hard work producing the great recipes and videos!
Thanks!
Hi Ker Yng! You can wrap tightly (remove air) with plastic wrap and put in another bag to store in the freezer. I think it’ll last about 3 months. Hope this helps. 🙂 Thank you so much for using my recipes!
Do you know that in Finland is one very big lake in northen Finland call Inari-lake. it is telling to be at deep as wide. Us finns call it Inarin järvi http://yle.fi/aihe/artikkeli/2006/10/23/inarin-elajia
I didn’t know that! Thanks for sharing! 🙂
Hi, Nami.
Regarding to Step 5:
Discard the water and quickly rinse Abura Age under cold water. Squeeze the excess water out.
I wonder how long and how much cold water? And how long water afterwards the excess water should be squeezed out? I see you squeeze using bear hands. Doesn’t your hand feel hot? I tried rinsing under cold water, but the abura age soon turned hot again. I couldn’t hold them with bear hands.
Hi Shuni! Just run water (through abura age pieces) so you can touch with your hands. That also help rinse off oil. Then squeeze water out completely. Hope that helps?
Do you mean squeezing WHILE letting cold water run through? If that’s what you mean, I would need somebody to pour the cold water as I squeeze — or vice versa — because water tap over here is not drinkable.
Hi Shuni! Basically you want to get rid of the oil from the tofu pouch but if you can’t use tap water, then don’t worry. Just squeeze to drain the water from tofu pouch. 🙂
I just made your inariage for inarizushi bento this week and while I haven’t tried it yet, it smells amazing! I also had a question. How long does inariage last in the fridge? Would it last until Friday if made Sunday? 手伝ってくれてありがとう!
Hi Michael! Thank you for trying this recipe! It can be kept in the fridge for 3 days, but for a longer time, I recommend keeping in the freezer (2-3 weeks). どうもありがとう！
Hi Nami,
First let me say, I love your website. I’ve been trying out a lot of your recipes and if I follow directions they almost always come out the way I want them to – except it often takes longer than advertised to go from start to finish because I work slow in the kitchen! I also love how your recipes are generally for everyday portions rather than feeding a large crowd; all my family’s Japanese church cookbooks seem to be made for big family gatherings! Anyways, I feel like I have a handle on making dashi weekly now (so easy, its very little extra effort compared to the job dashi powder I grew up with) and make Kitsune Udon whenever I need a quick and easy dinner for 1. I decided to “level up” and make my own Inari Age instead of doing the preseasoned stuff (which is pretty sweet, like you mentioned). Unfortunately my first try was a bust. They came out a very dark brown/black – pretty sure they were not burned, they don’t taste like it, but the color is really off-putting. I’m not sure where I went wrong – maybe my shoyu is too old and thus concentrated and dark? I’ll be trying again – plain age was on sale, so I’ve got plenty to work with. Thank you for all of the wonderful recipes and education on Japanese cuisine!
Hi ktoyoko! Thank you so much for your kind feedback and I’m really happy to hear that you enjoy my recipes! I noticed that many recipes here in the US are for a large crowd too, compared to typical Japanese recipes. I try to make my recipes 2 or 4 servings so it’s easy when you want to double or half the portion. 🙂
I’m glad you’re making dashi from scratch! The flavor and fragrance retain better than dashi powder. And the real ingredients are good for you (no chemicals!).
As for the Inariage, the only question I have is that if you put the otoshibuta when cooking. Maybe the water evaporated too fast? I did not use Usukuchi soy sauce (light color) for this recipe, as you can see in the ingredient picture. I’m not sure if old soy sauce would affect the color or not, but I’m curious too why yours turn much brown. Was it too salty? How was your soy sauce color at Step 6 after combining all the ingredients? Let me know how it goes, and if the same thing happens, take a picture and email me. Hope next time will be a successful one. 🙂
I don’t have an otoshibuta, so I used a plate. The pot I used has one of those dark nonstick linings in them, so it’s always challenging to see if my liquids have the right color in them…I will try mixing my wet ingredients in a separate bowl next time before putting it in the pot so I gauge the color better!
Hi ktoyoko! Next time make your own (https://www.justonecookbook.com/how-to-make-otoshi-buta/) as the plate might be quite heavy on food below. 🙂