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Simmered From Thin Fried Tofu (Abura-Age) - Homemade Triangle Inari - Recipe Video

A simple and easy to understand recipe video shows how to make Simmered From Thin Fried Tofu (Abura-Age) - Homemade Triangle Inari.
Cook thin fried tofu (abura-age) to make homemade oinari. You can easily shape a rectangular abura-age into a round and cute triangle. You can make it into a bale shape if you like. This is a standard oinari-san recipe with simple sushi rice and sweet & salty abura-age. It is easy to make, so it's a convenient dish if you remember how to cook.
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Cook time

30 minutes

Ingredients
10 pieces

  • Thin fried tofu (Abura-age)
    5 sheets
  • Hot water
    1000 ml
  • Broth
  • Water
    150 ml
  • Sugar
    2 tbsp
  • Sake
    2 tbsp
  • Japanese sweet cooking wine (Mirin)
    2 tbsp
  • Soy sauce
    2 tbsp
  • Japanese style granulated soup stock
    1/2 tsp
  • Rice
    300 g
  • Roasted white sesame seeds
    1 tsp
  • Vinegar Mix
  • Vinegar
    2 tbsp
  • Sugar
    1 tbsp
  • Salt
    1/4 tsp
  • Green shiso leaves
    2 sheets
  • Sweet pickled ginger
    20 g

How to make

  1. 1. Roll on thin fried tofu (abura-age) with long chopsticks, cut it diagonally in half, and open it like a bag.
  2. 2. Add hot water in a pot and bring it to a boil, then add Step 1 and boil it over medium heat for about 3 minutes to remove the oil. Put it in a strainer and press it with a ladle to drain the water well.
  3. 3. Add broth ingredients to a pot and mix well. Add Step 2, cover with a drop lid, and heat over medium heat.
  4. 4. After boiling, cook for about 10 minutes, stirring sometimes. Turn off the heat and leave to cool.
  5. 5. Combine the vinegar seasoning, pour over the warm rice in a bowl, and mix in a slicing motion.
  6. 6. Continue to slice and mix with a hand fan, and when the rice becomes glossy, add white roasted sesame seeds and mix.
  7. 7. Divide it into 10 equal parts, and mold each piece like a triangular Japanese rice ball (onigiri).
  8. 8. Drain the liquid from Step 4, make the long part vertical, open the mouth, insert Step 7 vertically, fold in thin fried tofu (abura-age), and close the mouth.
  9. 9. Place Step 8 on a plate, pleace green shiso leaves, top it with sweet pickled ginger, and it's ready to serve.

Tips for cooking

In Step 1, rolling abura-age on with long chopsticks makes it easier to open. By removing the oil in Step 2, the excess oil is removed, and is easier to absorb the taste, resulting in a delicious finish. By resting it to cool down in Step 4, the taste absorbs better. If you put water on your hands in Step 7, the rice will not likely stick to your hands You can also use plastic wrap instead. If it's a square abura-age, you can wrap it more easily.

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