My Grandma's Recipe! Juicy Inarizushi

Name: My Grandma's Recipe! Juicy Inarizushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 slice Aburaage; 540 ml White rice; 300 ml Bonito & kombu dashi stock; 50 ml Soy sauce; 2 tbsp Sugar (a bit of brown sugar, granulated sugar, and caster sugar); 3 tbsp Mirin; 50 ml Sake; 1 Vinegar; 1 White sugar; 2 tbsp Roasted sesame seeds

Servings: persons

1
Prepare the aburaage.
2
Cut in half, and open up the flaps to create pockets.
3
Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
4
In a pot, pour 400 ml of dashi stock with the aburaage.
5
There should be enough to submerge the aburaage, and add the flavoring ingredients.
6
Adjust to taste.
7
Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
8
For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool.
9
Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds.
10
It also tastes great with black sesame seeds~
11
Stuff the sushi rice into the aburaage pouch.
12
This time I didn't add sesame seeds (I forgot to buy it).

670

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 slice Aburaage, 540 ml White rice, 300 ml Bonito & kombu dashi stock, 50 ml Soy sauce, and more.

Yes, My Grandma's Recipe! Juicy Inarizushi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!