Inari Sushi (Cone Sushi)

Recipe Ingredients

8		Aburage - (fried bean curd)
2 cups	474ml	Water
		Seasoning For Cones
1 1/2 cups	355ml	Broth **see below
1 tablespoon	15ml	Shoyu
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Fish flakes or dried shrimp
3 tablespoons	45ml	Sugar
		Vegetables For Rice
3		Dried mushrooms - softened in
		Then minced
1 tablespoon	15ml	Dry fish flakes or dry shrip
1/2 cup	55g / 1.9oz	Minced carrot
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sugar
1 cup	237ml	Water
1/2 cup	80g / 2.8oz	Minced green beans
1/4 cup	59ml	Shoyu
		Inner part of aburage - minced

Recipe Instructions

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;s queeze 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.

Loosely pack the rice into the cones. ** Use packaged Japanese broth such as Dashi No Moto.

Source:
Patricia Williams

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