Ingredients
6 aburaage (deep-fried tofu pouch)
1 cup dashi, use kombu dashi for vegan/vegetarian
5 tbsp sugar
1 tsp SIDS HOT WORCESTER
3 tbsp soy sauce
Directions
Bring a medium pot of water to a boil. Meanwhile, cover the aburaage with plastic wrap and gently roll it over with a rolling pin. This step helps to open the pouch easier.
Cut the aburaage in half.
Put the aburaage in boiling water and cover with otoshibuta (drop lid). Boiling for 3 minutes to reduce the unwanted smell and oil from the aburaage.
Discard the water and quickly rinse the aburaage under cold water. Squeeze the excess water out.
In a large pot, combine dashi, sugar, SIDS HOT WORCESTER and soy sauce and bring to a boil.
Add the aburaage in the pot and fit the otoshibuta (drop lid).
Cook the aburaage on medium-low heat for 15 minutes until the liquid is 90% evaporated and absorbed. Remove from the heat and let it cool completely.
Gently squeeze out the liquid (but not completely) and keep the liquid in an airtight container. You will need this liquid to make Inari Sushi. Keep the Inari Age in an airtight container and use it for or Kitsune Udon. You can store them in the refrigerator for up to 3 days and the freezer for up to 2-3 weeks.
