Inari sushi (cone sushi)

Yield: 1 Servings

Measure Ingredient
8 eaches Aburage (fried bean curd)
2 cups Water
1½ cup Broth **see below
1 tablespoon Shoyu
½ teaspoon Salt
2 tablespoons Fish flakes or dried shrimp
3 tablespoons Sugar
3 eaches Dried mushrooms;softened in water then minced
1 tablespoon Dry fish flakes or dry shrip
½ cup Minced carrot
½ teaspoon Salt
1 tablespoon Sugar
1 cup Water
½ cup Minced green beans
¼ cup Shoyu
\N \N Inner part of aburage;minced

SEASONING FOR CONES

VEGETABLES FOR RICE

Cut aburage in half to form cones. Take out inner part carefully and reserve for vegetable sauce. Cook aburage cones in water for 30 minutes. Drain;squeeze out excess liquid. Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes. Drain and squeeze gently. Cook all ingredients for vegetables together for 10 minutes or until carrots are tender. Drain and add to the basic sushi rice. Loosly pack the rice into the cones.

** Use packaged Japanese broth such as Dashi No Moto.

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