Flavorful Inari Sushi

• 6 Aburaage or sushiage
• 12 inari sushi Hot cooked rice
• 300 ml Dashi stock
• 2 tbsp Soy sauce
• 4 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Sake

1. Pour hot water over the abura-age to drain excess oil.
2. When the aburaage has cooled down, use a chopsticks to roll against the aburaage to open up the slit (skip this step if using sushi age).
3. Slice the abura-age in half.
4. (Triangle or square - either is fine!
5. I usually cut it into squares.)
6. Simmer dashi soup and condiments.
7. Add the abura-age and simmer until the broth is reduced (don't burn it!
8. ).
9. Prepare the rice filling.
10. (In the photo above, I used shiso leaves, kelp, and shirasu).
11. When the abura-age has cooled down enough, stuff in the rice to finish.

sushiage, rice, stock, soy sauce, sugar, mirin, sake

Taken from cookpad.com/us/recipes/168559-flavorful-inari-sushi (may not work)