How to make Aburaage for Inarizushi

• 8 sheets Aburaage
• 80 ml Water
• 2 1/2 tbsp Sugar
• 1 tsp Mirin
• 1 tbsp Soy sauce
• 16 sheets Aburaage
• 160 ml Water
• 5 tbsp Sugar
• 2 tsp Mirin
• 2 tbsp Soy sauce
• 40 sheets Aburaage
• 400 ml Water
• 200 ml Sugar
• 3 tbsp Mirin
• 5 tbsp Soy sauce

1. Put all the seasonings into a pot that's large enough to put in all of the aburaage.
2. Bring it to a quick boil to dissolve the sugar.
3. Turn the heat down, and add the aburaage.
4. Cover with a drop lid (otoshibuta) and simmer.
5. Once the sauce has slightly reduced, flip the aburaage over with a spatula and continue to simmer (this less likely to damage the aburaage than using chopsticks).
6. Turn the heat off once the aburaage has browned.
7. You can store them without squeezing.
8. To freeze, spread them out nicely and wrap in plastic wrap.
9. You can use these multipurpose aburaage to make inarizushi, as udon topping, or simply to cook other meals.
10. Freeze them for later use.
11. Please check outon how to make sushi rice It's even more delicious with sesame seeds.
12. I chopped this aburaage into fine strips to make easy chirashizushi.
13. For your reference -
14. I made inarizushi with bamboo shoot rice, and it turned out terrific.
15. Great bentos during the spring!.

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Taken from cookpad.com/us/recipes/146518-how-to-make-aburaage-for-inarizushi (may not work)