Inarizushi

Blanch the Aburaage: Bring a pot of water to a boil. Add the Aburaage and simmer for 2-3 minutes to remove excess oil. Drain well and gently press out any remaining water. Cut each Aburaage in half to form two pouches.

Prepare Aburaage Seasoning: In a medium saucepan, combine Dashi stock, Koikuchi soy sauce, Mirin, and Granulated sugar (for aburaage). Bring to a simmer over medium heat.

Simmer Aburaage: Add the prepared Aburaage to the simmering seasoning liquid. Place a small lid (otoshibuta) directly on top of the Aburaage to ensure they are fully submerged. Simmer for 15-20 minutes until the liquid is mostly absorbed and the Aburaage are tender and well-seasoned. Remove from heat and let cool in the liquid.