PROBLEM TO BE SOLVED: To provide flavored fried tofus obtained by heating the surface of flavored fried tofus uniformly infiltrated with a sufficient amount of seasoning liquid so as to be fired, and a sushi in a flavored fried tofu using the fired flavored tofu.SOLUTION: Provided is a method for producing flavored fried tofus comprising: a storage step S1 where fried tofus are stored in a basket； an immersion step S2 where a plurality of fried tofus stored in the basket takes a vertical posture in the surface, and in a state where they are arranged and stored in the basket so that the respective surfaces are mutually confronted, they are immersed into a seasoning liquid stored by a prescribed amount in a kiln； a stewing step S3 where the seasoning liquid is heated, the upward flow of the heated seasoning liquid flows along the respective surfaces of the plurality of fried tofus, and the fried tofus are stewed for a prescribed time； a liquid cutting step S5 where, after the stewing step, the basket and the fried tofus stored in the basket are discharged from the seasoning liquid, and the liquid cutting of the seasoning liquid is performed； and a firing step S10 where, after the liquid cutting step, at least a part of the surfaces of the fried tofus infiltrated with taste by the stewing step is heated for a prescribed time, and firing is performed.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2018,JPO&INPIT【課題】十分な量の調味液が均一に浸み込んだ味付き油揚げの表面を加熱して焼成した味付き油揚げ、及びその焼成した味付き油揚げを用いたいなり寿司を提供するする。【解決手段】篭に油揚げを収納する収納ステップＳ１と、篭に収納された複数の油揚げは、表面を縦方向の姿勢とし、かつ各々の表面が互いに向かい合うように並べて篭に収納した状態で釜に所定量貯留させた調味液中に浸漬する浸漬ステップＳ２と、調味液を加熱し、加熱された調味液の上昇流が複数の油揚げの各々の表面に沿って流動するようにするようにして所定時間油揚げを煮込む煮込みステップＳ３と、煮込みステップ後に篭及びこの篭に収納されている油揚げを調味液から出して調味液の液切りを行う液切りステップＳ５と、液切りステップ後に、煮込みステップにて味の浸み込んだ油揚げの表面の少なくとも一部を所定時間加熱して焼成する焼成ステップＳ１０を備えたことを特徴とする。【選択図】図２
