Kitsune (fried Bean Curd Pocket) Recipe

Open and rinse

Take each aburaage pouch and gently press to flatten. Carefully make a small slit along one side (if not already slit) and open into a pocket. Rinse briefly under hot water and squeeze gently to remove excess oil. This helps reduce the deep-fried oiliness and allow seasoning to penetrate.

Parboil to remove oil (optional but recommended)

Bring a small pot of water to a simmer. Add the aburaage pieces and simmer for 1 minute. Remove and drain. This step further reduces oil and helps pockets absorb the seasoning broth.

Prepare seasoning broth

In a small saucepan combine 1 cup dashi, 2 tbs soy sauce, 2 tbs mirin, and 1 tbs sugar. Heat on medium and stir until sugar dissolves. Bring to a gentle simmer, then reduce heat to low.

Simmer aburaage

Add the drained aburaage pockets to the simmering broth. Gently simmer for 10–12 minutes, turning occasionally so they soak evenly. The pouches should darken and absorb flavorful liquid. Remove saucepan from heat and let the aburaage cool in the broth for at least 10 minutes to continue absorbing flavor. Reserve about 1/4 cup of the broth for dressing the rice if desired.

Season rice

Place 2 cups cooked short-grain rice warm in a bowl. Sprinkle 1 tbs rice vinegar, 1 tsp sugar, and 1/4 tsp salt over the rice. Fold gently with a cutting motion using a rice paddle or spatula until seasoning is evenly incorporated. Taste and adjust: rice should be slightly seasoned and sticky.

Optional mix-ins

If using optional fillings, fold in shredded carrot (1/4 cup), pickled ginger (1 tbs), and 1 tsp of the reserved aburaage broth for extra flavor. Mix in sliced scallions and toasted sesame seeds, reserving a small pinch for garnish.

Form rice balls

With clean, slightly moistened hands (wet with water to prevent sticking), take about 1/4 cup to 1/3 cup of seasoned rice and shape it into a compact oval or ball that fits into the aburaage pocket. Repeat until you have 8 rice portions.

Gently open a cooled aburaage pocket and spoon a rice portion into it. Do not overstuff; close the opening by pressing the tofu edges together to seal. Arrange each filled pocket seam-side down on a serving plate.

Garnish each pocket with reserved sliced scallions, a sprinkle of toasted sesame seeds, and optional fried shallots or tenkasu for texture. Serve with small amounts of wasabi or karashi mustard on the side if you like a bit of heat.

Serve warm or at room temperature. Kitsune (Inari) keeps well covered in the refrigerator for up to 24 hours; bring to room temperature before serving.