Still going strong on a Jap theme here, I made inarizushi this afternoon. It’s pretty simple to make. The way I was taught by a relative who lives in Japan is to use konbu water, Japanese soy sauce and a teaspoon of sugar added last. The mixture must be thick and syrupy and the longer you boil the tofus in, the nice it’ll be.
My version was boil water, add light and dark soy sauce, and a bit of Indonesian kicap manis, and then boil it till the mixture is evaporated. Squeeze to get rid of the excess sauce once the tofus are done. But before that, make sure you boil the tofus to ‘de-oil’ them, if that makes sense.
The Occasional Cook 