Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi.”

You can read more at Wikipedia – Inarizushi.

You have to buy these ingredients. It is fried tofu and you cook this and make sweet tast to it and put sushi rice in this pouch. Picture is Sushi age – Tofu age for sushi. 

This picture is regular Abura age. My mom and I usually buy this to make. Both are same thing, but the size is different. You make bigger Inarizushi -see picture below – by using abura age.


Dashi —————————————–1 2/3 U.S. cups
Sugar —————————————–3 TBS
Mirin ——————————————1TBS
Soy Sauce ————————————-4TBS
Honey —————————————–1TBS

Cut Sushi age in half (See my picture below. It shows cut it later, but you should cut it first. It would easier when you put rice in the pouches.), parboil the pouches to remove excess oil, drain, and pat dry. Carefully open up the tofu from cut side to make pouches.

Combine sauce ingredients in a pot, bring to a boil.
Add Sushi age, cover with a drop-lid (Otoshibuta), and simmer over medium heat until most of the sauce is gone.
Let stand to cool. If you have a time, you should do this one night before and leave it over night. The taste is better the day after you make it.

Squeeze out sushi age lightly, and stuff with sushi rice. Fold edges of pouch over rice, and press.
I actually like this sweet sauce, so I won’t squeeze out any juice from the sushi age. However it is up to you.

And this last picture, the left picture is half of the sushi age size. The middle picture: I cut the edge off of Sushi age and put rice into it. You can see the size different on this right picture. If you buy Abura age, you cut the middle, so you will make this jumbo size on the right picture. That is my mom’s regular size.

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This youtube video has different ingredients.

Lastly, if you don’t want to make this at all but you want to eat Inarizushi, you can still buy already made Inarizushi no kawa.
You may find it in the frozen Asian glossary store or a canned one somewhere on the shelves. (picture below)

Inarizushi no moto


Agedashi Tofu Recipe Easy Deep Fried Tofu

Agedashi tofu recipe which is easy deep fried tofu. You can see this item in Japanese Izakaya (Tapas bar) a lot. It is popular food in Japanese style bar menu. It is one of my favorite food. By the way, this pronounce “Agay dashee Dofu”, not Age (how old you are).

Age dashi dofu

I always use soft tofu for this recipe instead of farm. Because I just like soft (Kinugoshi) one better than farm one. However if you like farm, use them! If you use farm one, try to take water off of it. You can push softly by hand (do not smash them or break them) or put on the cutting board and put some heavy (but not too heavy to break the shape of tofu) stuff on the it so inside the water comes out. Then cut them and put starch on them.

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Tofu ———————————————-1
Potato starch ———————————-5tbs
Soba tsuyu (dashi) —————————–1cup
grated Daikon radish ————————–3tbs

potato starch

Put potato starch on the plate.


Wipe off water from Tofu.


Put starch on them, all 6 sides.

deep fry tofu

Put in the deep fryer and fry it.
I have deep fryer so it is easy to control the temperature. I put about 340 degrees for oil. If the temperature is too low, the potato starch will be soft and soggy. If it too high, you may barn the potato starch. You don’t need to cook long time for this recipe, you need to cook potato starch color turn to golden brown.

Finish age dashi tofu

Put Agedashi-tofu in the bowl and put Soba tsuyu dashi over it. Put grated daikon radish on top of Agedashi-dofu.