Macrobiotic Soba Inari Sushi

• 5 pieces Aburaage
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tbsp Beet sugar
• 1 tbsp Glucose syrup
• 1 pinch Salt
• 2 tbsp Mentsuyu
• 2 tsp Soy sauce
• 2 servings Soba noodles
• 3 tbsp Sushi vinegar
• 1 Thin green onions, pickled red ginger

1. Drain the excess oil from the aburaage.
2. Boil in boiling water for about 5 minutes, then wash in cold water.
3. Be sure to drain or wipe the water.
4. Cut in half and open up as if making a pocket.
5. Add 100 ml of water, sake, mirin, beet sugar, sugar syrup, and salt to a pot.
6. Simmer the aburaage in this mixture for about 10 minutes.
7. Adjust the flavor with the noodle dipping sauce and the soy sauce.
8. Once it's come to a boil, turn off the heat.
9. Boil the soba noodles as directed on the package.
10. Lightly rinse in cold water, and thoroughly drain.
11. Combine the sushi vinegar, minced green onion, and pickled ginger in a bowl.
12. Use a fork and twirl the soba.
13. Stuff it in the abura-age.

aburaage, sake, mirin, sugar, syrup, salt, mentsuyu, soy sauce, noodles, vinegar, green onions

Taken from cookpad.com/us/recipes/145076-macrobiotic-soba-inari-sushi (may not work)