Inarizushi (Stuffed Sushi)

1. Place the aburaage on a cutting board and roll a chopstick over each piece to loosen the layers, then cut each in half and gently open them into pouches.
2. Bring a pot of water to a boil, add the aburaage, and simmer for 2 minutes to remove excess oil, then drain and press gently between your hands to squeeze out the water.
3. In a saucepan, combine the dashi, soy sauce, sugar, and sake, add the pouches, and simmer over low heat for about 15 minutes until the liquid has mostly reduced, then let them cool in the remaining liquid.
4. While the pouches cool, stir the rice vinegar, salt, and a pinch of sugar together until dissolved, then fold this seasoning through the warm sushi rice with a cutting motion and let it cool to body temperature.
5. Mix the toasted sesame seeds into the seasoned rice and divide it into 16 small loose balls.
6. Gently squeeze the excess simmering liquid from each pouch, then fill each one with a rice ball, pressing lightly so the rice fills the corners without tearing the pouch.
7. Fold the open edges of each pouch over the rice to enclose it, then arrange the inarizushi seam-side down on a platter and serve at room temperature.

You'll use: Saucepan · Pan · Large pot