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1
Put the aburaage and plenty of water in a pot, and bring to a boil.
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2
Simmer for 20 minutes to drain the excess oil from the aburaage very well.
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3
If you don't drain the excess oil from the aburaage properly, it won't soak up all the flavors and be a little bland.
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4
Drain in a colander.
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5
When it cools a little, fold into half, and press down with your palm to drain the excess water really well.
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6
Put the dashi stock, brown sugar crystals, soy sauce, mirin and aburaage into a large pot.
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7
Cover with a small drop lid that sits right on top of the aburaage, and simmer over low heat for about 20 minutes until the sauce reduces to 1/3 its original volume.
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8
After simmering, let it cool a little.
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9
Transfer to an airtight container, and leave overnight or more.
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10
After sitting overnight, cut in half, and open up the aburaage carefully.
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11
Don't squeeze out the liquid.
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12
Make the sushi vinegar.
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13
Add the salt to the rice vinegar, then add the kombu and let soak for at least 30 minutes to bring out the kombu's flavor.
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14
The aburaage is sweet, so you don't need to add sugar to the sushi rice.
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15
Transfer the freshly cooked rice into a handai (circular wooden vat-like container for rice) or large bowl, add the sushi vinegar, white sesame, and the sauce from cooking the aburaage over the rice.
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16
Fold in gently with a spatula while fanning the rice.
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17
Let the sushi rice cool down until just warm to the touch.
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18
Make 20 rice balls, and stuff in the aburaage pouches carefully.
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19
It's quicker and easier if you make rice balls first before stuffing them in the aburaage.
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20
Don't stuff too much sushi rice into the aburaage.
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21
Gently stuff the rice, and leave the bottom of the pouch (the part I'm pointing to in the photo) without any rice.
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22
Brush the sauce left over from cooking the aburaage on the inari sushi for glazing.
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23
Lightly cover with plastic wrap, and let sit for at least 2 hours so flavors settle in.
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24
It tastes better after all the flavors have melded than when freshly made!
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25
Garnish with pickled ginger and they are all done!
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26
It's best to eat after 4-5 hours!
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27
Here's what the cross section looks like after 5 hours.
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28
It's difficult to see in this photo, but the flavors from the aburaage soaked into the sushi rice and made it more delicious.
