📝 About This Recipe
Inarizushi is a beloved Japanese classic featuring delicate pockets of fried tofu simmered in a sweet-soy dashi, stuffed with fragrant, vinegared sushi rice. Named after the Shinto god Inari, whose fox messengers are said to have a fondness for fried tofu, this dish offers a beautiful contrast between the juicy, savory skin and the bright, acidic rice. It is the ultimate portable snack, perfect for bento boxes, picnics, or a sophisticated cold appetizer platter.
🥗 Ingredients
The Tofu Pockets (Aburaage)
- 6-7 pieces Aburaage (Deep-fried tofu pouches) (rectangular shape preferred)
- 1 cup Dashi stock (kombu or bonito based)
- 3 tablespoons Sugar
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 1 tablespoon Mirin (Japanese sweet rice wine)
The Sushi Rice
- 1.5 cups Short-grain Japanese rice (uncooked)
- 1.75 cups Water (for cooking rice)
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar (for the vinegar mix)
- 1/2 teaspoon Salt (fine sea salt)
Mix-ins & Garnish
- 1 tablespoon Toasted white sesame seeds (plus extra for garnish)
- 1 tablespoon Pickled red ginger (Beni Shoga) (finely chopped)
- 1 stalk Scallions (finely sliced for garnish)
- 2 pieces Shiso leaves (optional, finely julienned)
👨🍳 Instructions
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1
Rinse the Japanese rice in a bowl until the water runs clear. Drain and let it sit in a sieve for 15 minutes before cooking with 1.75 cups of water in a rice cooker or heavy-bottomed pot.
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2
Prepare the tofu pockets: Place the aburaage on a cutting board and roll a wooden rolling pin over each piece to loosen the centers, making them easier to open later.
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3
Cut the aburaage pieces in half to create 12-14 small pouches. Carefully open each pouch with your fingers to ensure they aren't stuck together.
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4
Blanch the tofu: Bring a pot of water to a boil and drop the tofu pockets in for 2 minutes. This removes excess oil and allows the seasoning to penetrate better. Drain and squeeze out excess water gently.
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5
In a wide saucepan, combine the dashi, 3 tablespoons sugar, soy sauce, and mirin. Bring to a simmer over medium heat.
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6
Add the tofu pockets to the simmering liquid. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on top to ensure the pockets stay submerged. Simmer for 10-15 minutes until most of the liquid is absorbed.
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7
Remove from heat and let the tofu pockets cool in the remaining liquid to maximize flavor absorption. Once cool, gently squeeze out the excess liquid (but leave them moist).
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8
While the tofu cools, prepare the sushi vinegar by whisking together the rice vinegar, 1.5 tablespoons sugar, and salt until dissolved.
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9
Transfer the hot cooked rice to a large shallow bowl (preferably a wooden hangiri). Pour the vinegar mixture over the rice while it's hot.
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10
Using a rice paddle, use a 'cutting' motion to mix the vinegar into the rice. Do not mash the grains. Fan the rice simultaneously to cool it quickly and give it a glossy finish.
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11
Fold in the toasted sesame seeds and chopped pickled ginger into the seasoned rice. Cover with a damp cloth and let it reach room temperature.
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12
To assemble, wet your hands with a bit of water to prevent sticking. Form a small, oblong ball of rice (about 30-40g) and gently tuck it into a tofu pocket.
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13
Fold the edges of the tofu skin over to seal the bottom, or leave the top open to show off the rice. Repeat until all pockets are filled.
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14
Garnish the tops with a few more sesame seeds, sliced scallions, or julienned shiso leaves for a professional touch.
💡 Chef's Tips
Always use short-grain Japanese rice; other varieties like Jasmine or Basmati will not stick together correctly. If you are short on time, you can buy pre-seasoned Inari pockets (Inari no Moto) in cans or vacuum packs at Asian grocers. When squeezing the tofu pockets after simmering, don't squeeze too hard or they might tear; they should remain juicy. For a variety of textures, try adding finely diced sautéed carrots or shiitake mushrooms into the rice mixture. If the rice is too sticky to handle, keep a small bowl of 'Tezu' (water mixed with a splash of rice vinegar) nearby to dip your fingers in.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as part of a traditional Bento box. Pair with a hot bowl of Miso soup to balance the sweetness of the tofu. Serve alongside Gari (pickled sushi ginger) and a dab of Wasabi for extra zing. Enjoy with a glass of chilled dry Sake or a hot cup of Genmaicha (brown rice green tea). Excellent as a side dish for Udon or Soba noodle soups.