Inari Zushi

Photo: flickr user FotoosVanRobin

Ingredients

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

AWASEZU (Cooked Vinegar) :

1/4 cup white rice vinegar

1/4 cup sugar

1 teaspoon ajinomoto

2 teaspoons salt

Preparation

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.

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.