Steps

1. Cut 2 sheets of aburaage in half.
   🕒 02:19
2. Place the cut aburaage into a frying pan.
   🕒 02:24
3. Add 100cc water and 1 tbsp soy sauce to the frying pan.
   🕒 02:32
4. Add 1g bonito powder. Pro Tip! If you don't have bonito powder, heat katsuobushi (bonito flakes) in the microwave and crush them into a powder.
   🕒 02:37
5. Add 2 shakes of MSG(Ajinomoto). Pro Tip! Combining katsuobushi and MSG(Ajinomoto) mellows the umami, achieving a flavor similar to dashi broth.
   🕒 03:05
6. Add 3 tbsp Mirin (Sweet Rice Wine). Use only Mirin (Sweet Rice Wine) for sweetness, without adding sugar.
   🕒 03:20
7. Heat the frying pan and wait for it to boil.
   🕒 03:30
8. Once boiling, reduce to medium heat and simmer for 5 minutes without a lid. Pro Tip! Simmering without a lid allows the aburaage to absorb the broth's flavor beautifully.
   🕒 03:45
9. Flip the aburaage halfway through simmering.
   🕒 04:08
10. Transfer 200g warm cooked rice to a bowl.
    🕒 05:55
11. Let the simmered aburaage cool down, allowing it to absorb the remaining broth.
    🕒 06:06
12. Add 1 and 1/3 tbsp rice vinegar to the bowl of rice.
    🕒 06:20
13. Add 2 tsp sugar and 1 shake of MSG(Ajinomoto). Pro Tip! Adding MSG(Ajinomoto) mellows the vinegar, creating a harmonious balance of flavors.
    🕒 06:31
14. Add 1/4 tsp salt.
    🕒 06:44
15. Mix well to make the sushi rice.
    🕒 06:48
16. Divide the prepared sushi rice into 4 equal portions.
    🕒 06:59
17. Gently open the cooled aburaage pouches and stuff each with a portion of sushi rice.
    🕒 07:19
18. Arrange the stuffed inarizushi on a plate.
    🕒 08:31
19. Garnish with sesame seeds to taste.
    🕒 08:37