My auntie Keiko is my “go to person” when it comes to delicious recipes such as Inarizushi. Everytime we go back to Japan, we visit my favorite uncle and aunt in Ise city, Mie prefecture. I went back to my home town in January and we visited them and I learnt this great recipe for inarizushi.
Everytime we visit them, my uncle and aunt treat us with delicious food and gifts. When we arrived in Ise after about 3 hours of driving, they treated us to some Sukiyaki (hot pot) with melt-in-your-mouth, special Matsusaka Beef for lunch!! I would never ever be able to afford myself to eat Matsusaka beef for sukiyaki at home. Matsusaka Beef is as famous and the top quality beef as Kobe Beef in Japan. We enjoyed catching up after three years that I have not seen them with this special sukiyaki that my uncle and aunt prepared for us.
My aunt Keiko is a really good cook, so she also served us some pickled daikon, which was the best I have ever tasted. She told me how to make it but it will be too difficult to make it here in Queensland weather but I will try it in winter, because it was just so delicious. I could just eat it forever. This will be my mission post for the future.
We were of course talking about my Japanese food blog Chopstick Chronicles. I told my aunt that I would like to write about Inarizushi and she said she has the best recipe. It is the best and easy to make recipe so that you never buy ready made frozen abura-age from Japanese grocery stores.
A few tips from my aunt Keio
- Yunuki – yunuki is removing excess oil off the aburaage by pouring boiling hot water over
- Kakushi aji – is the secret flavour which is add to enhance the entire flavour. For this recipe, Kakushi aji is a tiny amount of “Miso paste”
- Cook the aburaage until all the liquid has evaporated and so that the sweet soy sauce base is concentrated and the aburaage absorbs it all
Hope you enjoy my aunt Keiko’s Inarizushi and of course Inarizushi bento is popular bento item too! If you have any left over, take it in your lunch box 😀
- 600 g Sushi rice
- 6 abura age cut them in half and make 12
- 240 ml water
- 1 tsp dashi powder
- 30 g sugar
- 1/2 tsp miso paste
- 25 ml soy sauce
- 1/2 tbsp black sesame seeds to sprinkle
- Cook and prepare the sushi rice (my sushi rice use 2 cups of uncooked rice and I used about 2/3 of the entire cooked rice )
- Cut the aburaage pieces in half.
- Pour boiling hot water over the aburaage to remove the excess oil.
- Bring one cup of water in a saucepan to boil over high heat and add dashi powder.
- Turn the heat down to medium, add aburaage and cook for 10 minutes.
- Add sugar to the saucepan and cook for a further 10 minutes.
- Add miso paste and soy sauce and cook until all liquid has absorbed and evaporated.
- Turn the heat off and cool it down completely.
- Make 12 round and cylinder shape sushi rice balls (each weigh about 50 g)
- 10. Open the aburaage pouch gently without breaking and insert one sushi rice ball and close the end side down.
- 11. Repeat this same process for the rest of the 11 aburaage and rice balls.
- 12. Serve on a plate and sprinkle black sesame seeds on top.