Japanese Sushi Recipe INGREDIENTS
12 aburage (makes 24 sushi)
3 c. dashi
2 tsp. salt
2 tbsp. mirin
1 tsp. soy sauce
1/2 c. purpose
1/2 c. sugar
2 c. rice
2 c. water
AWASEZU (Cooked Vinegar) :
1/4 c. white rice vinegar
1/4 c. sugar
1 tsp. ajinomoto
2 tsp. salt
Japanese Sushi Recipe INSTRUCTIONS
Slice aburage down the middle, open edge to shape a pocket. To eliminate oil, bubble in steaming hot water for 5 minutes with cover, channel. Consolidate dashi, salt, mirin, soy sauce, purpose and sugar and bring to bubble. Add aburage and stew (extremely low hotness) delicately 1 1/2 hours or until fluid is practically consumed. Put away and cool. Wash rice well and cook with 2 cups water. Join vinegar fixings and hotness until disintegrated, continually mixing, cool. Sprinkle cooked vinegar over the rice and blend completely with a cutting movement. Fan to cool. Fill within aburage with prepared rice, not to over stuff. Cool. Partake in the JAPANESE INARI SUSHI RECIPE !!!
JAPANESE INARI SUSHI RECIPE VIDEO :
