Inari-zushi (Seasoned Tofu Pocket Sushi)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Aichi claims a share of its history: the temple town of Toyokawa Inari is named among its possible birthplaces, and Nagoya-style pockets are packed generously and often left open along the bottom.
Read more
The tofu pockets, simmered in dashi, soy sauce, sugar, and mirin, need to cool before filling, since warm ones let the sushi rice soak up leftover liquid and turn heavy.
Ingredients
Instructions
- 1
Cut eight unseasoned aburaage sheets crosswise into sixteen pieces.
Insert a finger at each cut edge and carefully separate the layers all the way to the corners to form pockets.
- 2
Blanch the pockets in boiling water for 90 seconds.
Cool briefly, then press gently between two spatulas to remove water and excess oil without tearing.
- 3
Mix dashi, sugar, soy sauce, and mirin in a wide pan and arrange pockets in one layer.
Cover with a damp paper lid and simmer over medium-low heat for 12 minutes, turning once, until about 1 tablespoon liquid remains.
- 4
Spread pockets on a tray and cool for 15 minutes.
Divide 480g sushi rice into sixteen 30g portions and shape each lightly into a rounded oval with damp hands.
- 5
Slide one rice oval into each pocket without compressing it.
Fold the tofu edge lightly over the rice or leave it open in Nagoya style, then set each piece securely on its base.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「あいちの郷土料理レシピ50選」 · Checked: 2026-08-11
- Inari age: plain aburaage and seasoned pockets
Namiko Hirasawa Chen, Just One Cookbook · Checked: 2026-09-12
- Eomuk: fish cake ingredient
Hyosun, Korean Bapsang · Checked: 2026-09-12
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