Inari Sushi (Cone Sushi)

INARI SUSHI (CONE SUSHI)

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

8 ea Aburage (fried bean curd)

2 c Water

--SEASONING FOR CONES--

1 1/2 c Broth **see below

1 tb Shoyu

2 tb Fish flakes or dried shrimp

3 tb Sugar

--VEGETABLES FOR RICE--

3 ea Dried mushrooms -- softened in

-water then minced

1 tb Dry fish flakes or dry shrip

1/2 c Minced carrot

1/2 ts Salt

1 tb Sugar

1 c Water

1/2 c Minced green beans

1/4 c Shoyu

Inner part of aburage -- minced

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

15 to

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. - - - - - - - - - - - - - - - - - -