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Categories:
aburaage soy sauce sugar mirin stock water white rice sweet sticky rice sugar vinegar carrot lotus root brine shiitake soy sauce mirin sugar sesame seeds
Viewed: 49 - Published at: 2 years agoIngredients
- 5 sheets Aburaage
- 3 tbsp Soy sauce
- 3 tbsp Sugar
- 3 tbsp Mirin
- 1 tsp Japanese dashi stock
- 200 ml Water
- 180 ml White rice
- 1 tbsp Sweet sticky rice
- 1 tbsp Sugar
- 2 tbsp Vinegar
- 1 Carrot
- 1 Lotus root
- 1 Cooked bamboo shoots in brine
- 1 Shiitake mushrooms
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Sugar
- 1 Sesame seeds
Method
- Cut aburaage into halves, and pour boiling water over remove excess oil.
- Add aburaage from Step 1 and ingredients in a pot and cover with an otoshibuta (drop lid), then simmer over low heat.
- When the water is reduced, chill in the fridge.
- Simmer vegetables and seasonings until water is gone, and chill in a fridge.
- Mix the white rice and sweet sticky rice, and cook until still a bit firm.
- Add the Step 4 rice with sushi vinegar and Step 3 in a bowl, and mix them with a cutting motion.
- Stuff Step 5 rice mixture into the Step 2 aburaage pockets, and sprinkle with sesame seeds, and you're done!
