Inari Age are seasoned pockets of deep-fried tofu used for Inari Sushi, Kitsune Udon and more. This step-by-step recipe shows how to make homemade inari age easily.
What is Inari Age?
Inari Age (稲荷揚げ) are pouches of deep-fried tofu (aburaage) simmered in a seasoned broth of dashi, sugar, mirin (or sake) and soy sauce. The result is sweet, gently savory and juicy—perfect for making Inarizushi, Soba Inari, or topping noodle soups like Kitsune Udon or Kitsune Soba. They also add lovely texture and flavor to miso soup or a simple bowl of rice.
Homemade vs. Store Brought Inari Age
In Japan, both aburaage and ready-made inari age are common in stores. Outside Japan it can be harder to find pre-seasoned inari age, and many commercial versions are overly sweet or contain additives. Making your own lets you control sweetness and seasoning to suit sushi rice, noodle dishes, or soups. It’s quick and straightforward—worth preparing at home.
How to Make Inari Age (Seasoned Fried Tofu Pouches)
Ingredients
- Aburaage: Deep-fried tofu pouches, opened and drained.
- Sugar: Sweetening agent.
- Soy sauce: Salty, savory seasoning.
- Mirin: Adds sweetness and depth. (Sake can be used in some recipes, but mirin alone is often sufficient.)
Adjust ingredient amounts based on how lightly or richly seasoned you want the inari age. Typical variations:
- Lightly Seasoned — best for inarizushi where the rice already has flavor.
- Richly Seasoned — ideal for soba inari, noodle toppings or adding over rice where a stronger flavor works well.
- Alcohol Free — omits mirin/sake for a non-alcoholic version.
Directions
- Boil the aburaage: Fill a pot halfway with water and bring to a boil. Meanwhile, use a rolling pin gently over each piece of aburaage to help the pouch open later. Cut each piece in half if desired so that you end up with about 10 pieces total.
- Blanch: Add aburaage to the boiling water, cover with a drop lid (otoshibuta) and boil 3–5 minutes to remove excess oil and any fried or freezer aromas.
- Drain and cool: Pour the aburaage into a strainer and rinse with cold water to cool. Squeeze out excess water between your palms so the pouches can absorb the seasoning better.
- Simmer with seasonings: In a pot, bring kombu dashi to a boil. Add sugar and stir until dissolved. Add the aburaage and bring back to a boil. Pour in mirin and wait for it to return to a boil, then add soy sauce. Once boiling, reduce heat to medium-low, cover with an otoshibuta and simmer. Simmer 8 minutes for soba inari or about 10–15 minutes for inarizushi or toppings—cook until the liquid reduces and the flavor concentrates to your liking.
- Cool and absorb: Remove the pot from the heat and let the aburaage cool in the cooking liquid. Cooling in the liquid helps the pouches absorb more flavor.
- Finish: When cool, lightly squeeze each pouch— they should be juicy but not dripping. Store in an airtight container. Reserve and refrigerate or freeze the seasoning liquid for later use with soba inari or inarizushi.
Tips for Perfect Inari Age
- Boiling first: Always boil aburaage to remove excess oil and any residual fried or freezer scent.
- Add seasonings gradually: Adding sugar and mirin before soy sauce helps the lighter, sweeter flavors absorb into the tofu. Soy sauce is heavier and can dominate if added too early.
- Use a drop lid (otoshibuta): This tool helps heat and season pieces evenly without stirring, and keeps the tofu from breaking apart while simmering.
- Adjust simmer time: Shorter simmering keeps a lighter flavor; longer simmering concentrates the broth for a richer result.
Storage
Make a batch and refrigerate or freeze for convenience.
- Fridge: Store in an airtight container for 2–3 days.
- Freezer: Layer or stack 2–3 pieces in a freezer-safe bag, remove excess air, and freeze. Thaw completely before separating to avoid tearing.
- Seasoning liquid: Keep the reserved liquid in the refrigerator for up to 3 days or freeze up to 2 months.
Ways to Use Inari Age
- Soba Inari
- Inari sushi (inarizushi)
- Kitsune udon (hot udon noodle soup)
- Miso soup for extra texture and flavor
- Layered over rice as a flavorful topping
SAVE IT FOR LATER!
If you try this Inari Age recipe, please share your experience in comments or by tagging on social media. Preparing your own pouches makes it easy to customize sweetness and intensity to match the dish—whether sushi, noodles, or soup.
Inari Age (Seasoned Fried Tofu Pockets)
- Author: Lisa Kitahara
- Total Time: 20 minutes
- Yield: 10 pieces
Description
Seasoned, juicy tofu pouches that work beautifully in sushi, soups, and noodle dishes. Homemade inari age allows you to control sweetness and seasoning for the best results.
Ingredients
Lightly Seasoned
- 1 cup kombu dashi (240 ml)
- 2–3 tbsp cane sugar (about 25–36 g)
- 2 tbsp mirin (30 ml)
- 3 tbsp soy sauce (45 ml)
Richly Seasoned
- 1 cup kombu dashi (240 ml)
- 3 tbsp sugar (36 g)
- 3 tbsp mirin (45 ml)
- 1/4 cup soy sauce (60 ml)
Alcohol Free
- 1 cup kombu dashi (240 ml)
- 4 tbsp sugar (50 g)
- 3 tbsp soy sauce (45 ml)
Instructions
- Add water to a pot and bring halfway to a boil.
- Gently roll each piece of aburaage with a rolling pin to help the pouch open later, then cut each piece in half so you have about 10 pieces.
- Add the aburaage to the boiling water, cover with an otoshibuta (drop lid) and boil 3–5 minutes to remove excess oil and any fried/freezer smell.
- Drain through a strainer and rinse with cold water. Squeeze excess water out between your palms.
- In a clean pot, bring kombu dashi to a boil. Add sugar and stir until dissolved. Add the aburaage and bring back to a boil. Pour in mirin, wait for a boil, then add soy sauce. Once boiling, reduce heat to medium-low, cover with the otoshibuta and simmer 8–15 minutes depending on desired intensity (8 minutes for soba inari; 10–15 for inarizushi or richer flavor).
- Remove from heat and let cool in the pot so the pouches absorb the seasoning. When cooled, lightly squeeze each pouch so they remain juicy but not dripping. Reserve the cooking liquid for other recipes.
Notes
- Helpful equipment: otoshibuta (drop lid) and a strainer make this easier.
- Nutritional information disclaimer: Nutrition values are estimates calculated with online tools and may vary.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: basics
- Method: Stove Top
- Cuisine: Japanese, Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 55
- Sugar: 3.3 g
- Sodium: 311 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 5.1 g
- Protein: 2.9 g
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