Inarizushi Made With Juicy Aburaage

• 5 pieces Aburaage
• 360 ml Rice
• 6 tbsp Sushi vinegar
• 4 tbsp Soy sauce
• 3 tbsp Sugar (brown sugar crystals preferable)
• 200 ml Bonito flakes & kombu based dashi stock
• 1 tbsp Sake
• 1 tbsp Mirin
• 3 cm Carrot
• 2 pieces Shiitake mushrooms
• 1/6 piece Konnyaku
• 1 piece Kanpyo
• 1/2 piece Koya tofu
• 200 ml Dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tsp each Sake and mirin
• 1 Sesame seeds

1. Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil.
2. When the oil is gone, drain them into a colander.
3. When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked into the same size.
4. Put the ingredients marked into a pot and simmer until the juice is reduced.
5. Turn off the heat and leave to cool.
6. Before seasoning the abura-age, roll a rolling pin over both sides to drain.
7. (This also makes easier to open into pockets.)
8. Cut the abura-age in half.
9. Put the listed ingredients as well as the abura-age into a pot, simmer over medium-low heat.
10. Cook the rice with a bit less water than usual.
11. Pour the sushi vinegar and mix briskly.
12. Mix in the ingredients (or plenty of sesame seeds instead).
13. Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age.
14. Squeeze the abura-age lightly to remove the liquid and stuff the rice into each pocket.

aburaage, rice, vinegar, soy sauce, sugar, sake, mirin, carrot, shiitake mushrooms, kanpyo, tofu, stock, soy sauce, sugar, mirin, sesame seeds

Taken from cookpad.com/us/recipes/168059-inarizushi-made-with-juicy-aburaage (may not work)