August 17, 2009


We tried making inarizushi from scratch the other day. Ok, so, we didn't make the tofu from scratch...yet--that will be a future endeavor. But, I wanted to try making the aburaage at home. So, while we were deep frying some zucchini, I tossed in some slices of tofu, then deep fried them again at a higher temperature, rinsed them in hot water, cut slits, and stuffed the tiny pockets with as much sushi rice (rice vinegar, salt, and sugar) as I could cram in there. More detailed directions can be found at Shizuoka Gourmet. Next time I make these, I'd try larger slices of tofu. I think the tofu that comes in a more oblong shape, with a square cross-section would result in nice sized aburaage. These bite-sized inarizushis were great for snacking though...even cold!

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