Egg Stuffed Inari (A Cozy Twist on Inari Sushi)

If you love the sweet and savory flavor of traditional inari sushi, this recipe is going to feel both nostalgic and brand new at the same time.

Instead of stuffing aburaage with sushi rice, we’re gently cooking eggs inside the seasoned tofu pouches—creating a soft, flavorful, and protein-packed dish that feels surprisingly comforting.

The first time I tried this, I honestly wasn’t sure if the egg would stay inside… but aburaage works like magic. It holds everything together beautifully, soaking up the sauce while keeping that delicate egg shape intact.

It’s simple, a little unexpected, and honestly one of those recipes that makes people go, “Wait… how did you do that?”

What is Egg Stuffed Inari?

Egg Stuffed Inari is a creative twist on traditional Japanese inari sushi. Instead of filling seasoned tofu pouches (aburaage) with rice, each pouch is filled with a whole egg and simmered in a lightly sweet soy-based broth.

The result?
A juicy, umami-rich pouch with a soft egg center that’s perfect for lunch, bento, or a cozy side dish.

Why You’ll Love This Recipe

Uses simple pantry ingredients
Kid-friendly and fun to eat
High-protein alternative to inari sushi
Perfect for meal prep or bento
A unique Japanese home-style dish that feels special but easy

Tips for Success

Crack eggs into a bowl first to avoid breaking yolks
Keep heat low during simmering to prevent eggs from overcooking
Don’t skip the boiling water step—it removes excess oil and improves texture
Use a drop lid for even flavor absorption

RECIPE

Servings: 6 pcs

Time: 30 min

Ingredients:

3 pieces aburaage (rectangular shape)
6 eggs
2 cups water
3 tbsp soy sauce
3 tbsp mirin
2 tbsp sugar
2 tsp dashi

Instructions:

Prepare the Aburaage
Pour boiling water over the aburaage to remove excess oil.
This step helps the pouch absorb the seasoning better and improves the overall flavor.
Create the Pouches
Cut each aburaage in half to make square-shaped pockets.
Gently open them without tearing.
Crack each egg into a small bowl first (this makes it easier to handle).
Carefully pour one egg into each pouch, then secure the opening with a toothpick.
Make the Simmering Broth
In a pot, combine water, soy sauce, mirin, sugar, and dashi.
Mix well and bring together into a light, savory-sweet broth.
Simmer Gently
Place the stuffed pouches into the pot.
Bring to a boil over medium heat, then reduce to low heat.
Cover with a drop lid (otoshibuta) or regular lid and simmer for 15–20 minutes.
Serve
Remove the toothpicks carefully.
Plate the pouches and spoon extra sauce over the top for extra flavor.