August 30, 2017
Inarizushi is a type of sushi, or rice ball, that's made with vinegared sushi rice, stuffed inside seasoned fried tofu skins. Before they can be stuffed, the fried tofu skins are boiled in dashi stock that’s seasoned with soy sauce and sugar. Boiling them in dashi stock gets rid of excess oil, and adds a sweet and savory flavor, which goes well with the vinegared sushi rice. You can find prepared fried tofu skins that have already been boiled and seasoned in cans and in plastic pouches located in the cooler section of our stores. Many of these pouches also contain sushi rice seasoning, making them even more convenient.
Inarizushi are named after the Shinto god Inari, god of fertility, agriculture and foxes, who are the messengers of Inari. In the Shinto religion, foxes are believed to be fond of fried tofu skins, and the pointed corners of inarizushi are thought to resemble fox ears.
While inarizushi are a type sushi, they aren't usually served at sushi restaurants. In Japan, they can be found in convenience stores, and in super market delis, including our own.
Inarzushi is a simple dish that's popular with home cooks. They're great for lunch, as part of a bento, or taken on a picnic.
Here's a recipe if you would like to try making some yourself.
5-6 cups Sushi Rice (See Sushi Rice Recipe)
10 abura age (fried bean curd), cut in halves
1 1/2 cups dashi
1/4 cup sugar
1/4 cup soy sauce
Carefully open up the abura age or fried bean curds and break the network of tofu inside pouch. Rinse the abura age in hot water and squeeze dry.
In a saucepan, combine all of the sauce ingredients and bring to a boil. Add the abura age to the pan and cook Place in sauce and cook until most of the liquid has reduced. Remove from pan and let cool. (You can also find pre-rinsed and seasoned fried tofu skins for inarizushi in cans, or in pouches located in the cooler section of our stores.)
Fill the pouches with sushi rice and fold over the bottom of pouch to enclose the rice.
For added flavor, texture and nutrition, some versions add cooked vegetables, like carrots, edamame and mushrooms, to the rice.