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 completely.
Gently squeeze out the liquid (but not completely) and keep the liquid in an airtight container. You will need this liquid to make Inari Sushi. Keep the inari age in an airtight container and use it for or Kitsune Udon. You can store them in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks.