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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 12 aburage fried tofu pockets
- 3 cups dashi
- 2 teaspoons salt
- 2 tablespoons mirin
- 1 teaspoon soy sauce
- 1/2 cup sake
- 1/2 cup sugar
- 2 cups rice
- 2 cups water
- 1/4 cup white rice vinegar
- 1/4 cup sugar
- 1 teaspoon ajinomoto
- 2 teaspoons salt
Method
- Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water.
- Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.
