Our Family's Extra-Juicy Aburaage

• 2 Aburaage
• 200 ml Water
• 100 ml Sake
• 3 tbsp plus Sugar
• 2 tbsp Soy sauce

1. Put the ingredients in a pan and bring to a boil.
2. Add the opened up aburaage pockets, cover with a drop lid or otoshibuta and simmer until there's no liquid left in the pan.
3. Press down on the aburaage occasionally.
4. Turn the bag over the roll the other side too.
5. (Your hands won't get messy since they don't touch the aburaage directly.)
6. Cut the aburaage over the plastic bag into half.
7. Put the aburaage (remove the bag) into the boiling water.
8. Boil for a minute and drain into a colander or sieve.
9. When they've cooled down enough to handle, squeeze out each piece gently to remove any excess water, and open them up slowly to form pockets.
10. Put the ingredients in a pan an bring to a boil.
11. Add the opened up aburaage pockets, put a small lid right on top of the food (otoshibuta) and simmer until ther's no liquid left in the pan.
12. Press down on the aburaage occasionally.
13. Let cool with the lid on to allow the flavors to penetrate (if you can leave them overnight, they'll become really good)!
14. Stuff with sushi rice to make inari sushi.

aburaage, water, sake, sugar, soy sauce

Taken from cookpad.com/us/recipes/171164-our-familys-extra-juicy-aburaage (may not work)