how to make the tofu pockets for inarizushi?

[pour_vrai]

Does anyone know how to make inari tofu? They're the thin little pockets of tofu used for making sushi, and taste like they've been marinated in soy sauce or something. I don't know if they're available in my new city, but I'm really craving them

Comments

[hajari_]

I would like to know this as well!! The sweet tofu they use is sooo yummy.

[hajari_]

I just found something saying it's marinated in sake, shoyu, sugar and mirin, but no quantities or recipe.

[pour_vrai]

Yeah, I've seen it called it tofu "skins" so I'm wondering if it's some by-product of the tofu-making process. I'm pretty sure you can make aburage (the big fluffy fried tofu pockets) out of normal storebought tofu, but that stuff's just not the flavorful juicy awesomeness I'm craving.

The marinade ingredients you found sound about right. I ended up cutting a block of tofu into 6 rectangles about 1/2" thick, then marinating for a while in a sweetened soy sauce mix. Right now it's on a sheet in the oven and I'm basting/glazing it with the marinade every so often.

[kingfissure]

"Tofu skin" is kind of a misnomer -- the inari are simply just thin pieces of fried tofu, sliced open and marinated. Real bean curd "skin" (yuba) is a very different product, and that is actually a by-product of the soymilk-making process. Coincidentally it's very handy for making mock chicken and duck :D

I agree with you on the marinade, and it sounds like you're on the right track. Deep-frying would be the next step, methinks.

I have fond memories of inarizushi from my childhood. My grandmother (a little old Japanese woman) had a friend who made her own fresh tofu (as well as daifuku, oh my goodness). She'd also occasionally bring by a big plate of homemade pocket-rice, and I'd stuff my face with them until I couldn't stand the vinegary-sweet flavour any longer.

[fireburntwater]

i've bought it in a package from an asian supermarket. :)

[pour_vrai]

I haven't gotten around to checking out the more interesting grocery stores around here yet, though I don't think we have an Asian market. Usually I grab some from the global market when I visit my family, but that's 2 hours away :-/

[drabheathen]

Your icon is kind of cute and kind of terrifying - it looks like the cat is lodged inside the table and can't get out.

[drabheathen]

But I really like it.

[anonymous]

I'd like to know so that I can make gluten free ones.

[finny321]

I like to marinate tofu in teriyaki sauce, pan fry, then cool. Sliver it and roll up in sushi with cucumber or summer squash.

I also boil the tofu in soy sauce or vegetable broth and water, drain, cool, then crumble it and mix it with siracha sauce and veganaise, for a spicy mock tuna filling.

[_like_weeds]

ahh that mock tuna sounds awesome

[pour_vrai]

whoa, interesting. Do you freeze the tofu before boiling?

[finny321]

Nope, just cut it into strips, drain on a paper towel for a bit, then simmer in a vegetable or soy sauced broth. You can throw some seaweed in too, to lend a sea flavor to it.

[twoborgs]

Deep fry tofu squares, remove excess oils, marinate in shoyu/mirin/vegan dashi mixture. Slice open and enjoy.

[twoborgs]

http://en.wikipedia.org/wiki/Aburaage