Steps

1. Blanch the 8 Aburaage (Fried Tofu Pouches) in boiling water for about 1 minute to remove excess oil. Drain, rinse with cold water, and once cooled enough to handle, squeeze out the water with your hands.
   🕒 01:08
2. Gently roll a chopstick over the surface of the squeezed Aburaage to make them easier to open.
   🕒 01:24
3. Make a cut along the edge of the Aburaage and carefully open them up, being careful not to tear them.
   🕒 01:33
4. In a deep frying pan or pot, combine 200ml Water, [A] Soy Sauce 2 tbsp, [A] Mirin (Sweet Rice Wine) 2 tbsp, and [A] Sugar 2.5 tbsp. Bring to a boil and stir until the seasonings dissolve.
   🕒 01:50
5. Once the sugar is dissolved, arrange the opened Aburaage in the simmering liquid. Once the liquid boils, reduce the heat to medium-low, cover with parchment paper, and simmer for 10 minutes.
   🕒 02:11
6. After simmering for 10 minutes, turn off the heat. Remove the Aburaage to a tray and let them cool to room temperature.
   🕒 02:51
7. Once the Aburaage have cooled, open them up and fold the inner edges halfway. Lightly shape and stuff them with the prepared Sekihan (Red Bean Rice) 1.5-2 cups worth. (This is the secret!) Folding the aburaage in half adds thickness, makes them less likely to tear, and creates a more bite-sized portion.
   🕒 03:32
8. Arrange the sushi on a plate and sprinkle with Sesame Salt (to taste). Optionally, decorate the center of each piece with a piece of Sweetened Chestnut (Kuri no Kanro-ni).
   🕒 04:10