02-23-2005, 05:47 AM
INGREDIENTS: [ul] [li]6 abura-age (fried tofu) [li]4 cups sushi rice *rice and sweet vinegar mixture [li]1/2 cup dashi soup stock [li]1 tbsp sugar [li]2 tbsp mirin [li]3 tbsp soy sauce[/li][/ul]
PREPARATION:Put abura-age into boiling water for a moment and drain well. Cut the abura-age in half so that each piece have an open end. Put [#236eb5]dashi soup stock[/#236eb5], sugar, mirin, and soy sauce in a pan and bring to a boil. Add abura-age pieces to the pan and lower the heat. Put a lid over the pan and simmer for 15 minutes. Take out the abura-age into a plate and lightly press to remove the liquid. Shape [url "http://japanesefood.about.com/library/recipe/blsushirice.htm"][/url]into small sized ovals and press into an abura-age pocket. Fold in the open side to close the pocket.
*Makes 12 pieces
PREPARATION:Put abura-age into boiling water for a moment and drain well. Cut the abura-age in half so that each piece have an open end. Put [#236eb5]dashi soup stock[/#236eb5], sugar, mirin, and soy sauce in a pan and bring to a boil. Add abura-age pieces to the pan and lower the heat. Put a lid over the pan and simmer for 15 minutes. Take out the abura-age into a plate and lightly press to remove the liquid. Shape [url "http://japanesefood.about.com/library/recipe/blsushirice.htm"][/url]into small sized ovals and press into an abura-age pocket. Fold in the open side to close the pocket.
*Makes 12 pieces