Inari Zushi

• 12 aburage fried tofu pockets
• 3 cups dashi
• 2 teaspoons salt
• 2 tablespoons mirin
• 1 teaspoon soy sauce
• 1/2 cup sake
• 1/2 cup sugar
• 2 cups rice
• 2 cups water
• 1/4 cup white rice vinegar
• 1/4 cup sugar
• 1 teaspoon ajinomoto
• 2 teaspoons salt

1. Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water.
2. Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.

aburage, dashi, salt, mirin, soy sauce, sake, sugar, rice, water, white rice vinegar, sugar, ajinomoto, salt

Taken from www.yummly.com/recipe/Inari-Zushi-1660948 (may not work)