Japanese · Lunch
Fried Tofu Pouches
Inarizushi are aburaage (deep-fried tofu pouches) simmered in a kombu dashi, soy sauce and mirin glaze until glossy, then filled with seasoned sushi rice, scallion and toasted sesame seeds. Served at room temperature as small handheld portions with pickled ginger, this dish balances sweet-savoury tofu skin against sticky vinegared rice.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
380Calories
14.2gProtein
11.9gFat
51.8gCarbs
13.2gSugar
2.6gFiber
1280mgSodium
0mgChol
1.7gSat Fat
265mgPotassium
108mgCalcium
2.5mgIron
0mcgVitamin B12
1.8mgVitamin C
vegan
vegetarian
low-calorie
rich-umami
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Halve each aburaage pouch crosswise, then gently open each half into a pocket without tearing the delicate skin.
2
Simmer
Place pouches in a small saucepan with kombu dashi, soy sauce, mirin and sugar over medium heat for 8 to 10 minutes until liquid reduces by half and pouches turn glossy amber.
3
Cool
Transfer pouches to a plate and let rest 10 minutes at room temperature until cool enough to handle.
4
Finish
Mix rice vinegar, sliced scallion and sesame seeds through the sushi rice in a small bowl until evenly combined.
5
Plate
Gently open each cooled pouch and fill two-thirds full with seasoned rice, then arrange cut-side up on a plate with pickled ginger alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz256g aburaage (fried tofu pouches)
- 6 tbsp6 tbsp kombu dashi
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar-white
- 4 tsp4 tsp rice-vinegar
- 22 scallion
- 2 tsp2 tsp sesame-seeds
