Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Aburage (fried bean curd)
2 c Water
-----SEASONING FOR CONES-----
1 1/2 c Broth **see below
1 tb Shoyu
1/2 ts Salt
2 tb Fish flakes or dried shrimp
3 tb Sugar
-----VEGETABLES FOR RICE-----
3 ea Dried mushrooms -- softened in
-water then minced
1 tb Dry fish flakes or dry shrip
1/2 c Minced carrot
1/2 ts Salt
1 tb Sugar
1 c Water
1/2 c Minced green beans
1/4 c Shoyu
Inner part of aburage -- minced
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;squeeze
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. Loosly pack the rice into the cones. **
Use packaged Japanese broth such as Dashi No Moto.
