Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Recipe : Inarizushi (Inari Sushi)

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Inarizushi (Inari Sushi) is a simple sushi dish consisting of sweetened and seasoned fried tofu stuffed with vinegared rice. Because of its easy-to-eat flavor, this sushi is popular with everyone from children to the elderly. It is also a vegan and gluten-free dish because it does not contain fish. You can also arrange the sushi rice by adding okowa or Takikomi Gohan (mixed rice). Aside with this sushi, I also introduce Japanese vegan miso soup in this recipe.


Inarizushi/Inari Sushi (20 pieces):
10 sheet Abura-age (Fried tofu)
400ml Dashi soup stock *Veggie version
5 Tbsp Sugar
4 Tbsp Soy sauce
3 Tbsp  Mirin
2 Tbsp Sake

Sushi rice:
180ml Japanese rice
2 Tbsp Rice vinegar
1 Tbsp Sugar
1/4 tsp Salt

Vegan Miso Soup (2 servings):
300ml Dashi soup stock
1.5 Tbsp Miso
1 Tbsp Dried wakame & veggies
1 Tbsp Kiriboshi Daikon *dried daikon strips
1/2 Block Silken tofu


Inarizushi/Inari Sushi:
1. Prepare the hot water and place the fried tofu. Boil them for 5 minutes. Then, drain the hot water.
2. Pour all the ingredients of (A) in a pot and heat it with low flame.
3. Place the Abura-age in a pot and put a fallen-lid directly on the food to be evenly boiled. Simmer until the Abura-age absorbs all the soup. (It usually takes about 20 minutes.)
Turn off the heat and cool it down.
4. Mix rice vinegar, sugar and salt in a small bowl. Dissolve sugar.
5. Pour the mixture over the rice and gently mix it all together.
6. Open each pocket of fried-tofu and stuff about a half full with the rice. Fold its top to close the pocket.

Vegan Miso Soup:
1. Pour dashi soup stock in a pot and heat with medium high.
2. Add miso paste and dissolve it.
3. Add dried wakame and veggies, daikon strips and tofu.
4. Finally, add tofu and lightly stir. Just before boiling, turn off the heat.

YUCa’s Tips:

1. Use chopsticks to make it easier to open the fried tofu.
2. Draining the fried tofu makes it easier to soak up the flavor. 
3. When making sushi rice, mix it gently to include air.

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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