Delicious Even Cold! Our Family's Inari Sushi

• 720 ml Rice
• 3 pieces 3 pieces Kombu based dashi stock (3 cm square pieces)
• 30 pieces 20 pieces Aburaage (half size)
• 6 tbsp 4 tablespoons Vinegar
• 2 tbsp 1 and 1/3 tablespoons Brown soft sugar (or granulated sugar)
• 1 heaped teaspoon 1 teaspoon Salt
• 4 and 1/2 tablespoons 3 tablespoons Mirin
• 150 ml - 180 ml 100ml Brown soft sugar (or granulated sugar)
• 3 and 1/2 tablespoons 2 tablespoons Soy sauce
• 1 tsp 1/2 teaspoon Salt
• 200 ml 200 ml Water

1. Briefly boil the aburaage to remove excess oil and drain.
2. Cut in half and open the pockets.
3. Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil).
4. Put the ingredients marked in to a pot and bring to a boil.
5. Add the aburaage.
6. Use the other side of cooking chopsticks to prevent tearing.
7. Cover with a lid and let it boil.
8. Then simmer over low heat for 5 minutes.
9. Turn off the heat and leave to cool.
10. The flavor will soak in.
11. It tastes even better if you set them aside overnight.
12. Rinse the rice and drain in a colander for 30 minutes.
13. Cook it in a rice cooker with a bit less water than usual and kombu.
14. Combine the ingredients to make sushi vinegar.
15. Transfer the steamed rice to a bowl.
16. Add the sushi vinegar and mix briskly.
17. Squeeze the aburaage lightly to remove the liquid.
18. Shape the rice into barrels and stuff into each pocket.
19. Refer to the amounts indicated in when you want to make 20 pieces.
20. For your information...
21. When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
22. It's always popular with guests!

rice, stock, aburaage, vinegar, sugar, salt, mirin, brown soft sugar, salt, water

Taken from cookpad.com/us/recipes/143532-delicious-even-cold-our-familys-inari-sushi (may not work)