My Grandma's Recipe! Juicy Inarizushi

• 10 slice Aburaage
• 540 ml White rice
• 300 ml Bonito & kombu dashi stock
• 50 ml Soy sauce
• 2 tbsp Sugar (a bit of brown sugar, granulated sugar, and caster sugar)
• 3 tbsp Mirin
• 50 ml Sake
• 1 Vinegar
• 1 White sugar
• 2 tbsp Roasted sesame seeds

1. Prepare the aburaage.
2. Cut in half, and open up the flaps to create pockets.
3. Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
4. In a pot, pour 400 ml of dashi stock with the aburaage.
5. There should be enough to submerge the aburaage, and add the flavoring ingredients.
6. Adjust to taste.
7. Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
8. For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool.
9. Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds.
10. It also tastes great with black sesame seeds~
11. Stuff the sushi rice into the aburaage pouch.
12. This time I didn't add sesame seeds (I forgot to buy it).

aburaage, soy sauce, sugar, mirin, sake, vinegar, white sugar, sesame seeds

Taken from cookpad.com/us/recipes/168020-my-grandmas-recipe-juicy-inarizushi (may not work)