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Recipe Categories:

    Inari Sushi, or Cone Suchi

    List of Ingredients

    4 1/2 cups sushi rice
    10 aburage

    [mixture A]
    2/3 cup dashi stock
    5 tbsp sugar
    4 tbsp soy sauce

    2/3 oz (20 g) kampyo

    [mixture B]
    1/4 cup dashi stock
    3 tbsp sugar
    3 tbsp soy sauce

    4 medium sized dried shiitake mushrooms
    1 cup diced carrots

    [mixture C]
    1/3 cup dashi stock
    1/3 cup shiitake soaking water
    2 tbsp mirin
    1 1/2 tbsp soy sauce
    1 tbsp sake

    1 japanese cucumber

    Press aburage with rolling pin for easy opening. Cut 7 pieces in
    half. Cut 2 pieces into triangles. Trim 3 edges off remaining
    piece. With thumb, open aburage.

    In a large saucepan, boil 3 cups of water. Put in aburage and cook
    for 2 minutes. Drain well.

    In a saucepan, heat mixture A. Add aburage. Cook over medium heat
    for 20 minutes, or until most of liquid is absorbed. Cool.

    Soak kampyo in water until soft. Wash in salted water. Rinse
    well. In medium saucepan, put 2 1/2 cups cold water. Add kampyo.
    Cook 15 minutes. drain.

    In saucepan, boil mixture B. Add kampyo. Cook over medium heat
    20 minutes. Drain and cool. Chop into 1/4" squares. Set aside.

    Soften shiitake mushrooms. Trim stems. Cut into 1/4" cubes.

    Peel carrot, chop finely. Cook carrots and mushrooms in mixture

    Wash cucumber. Slice thinly. Soak in salted water for 5 minutes.
    Drain and squeeze out water; set aside. Mix cooked veggies with
    rice. Add cucumber. Mix well.

    Fill aburage pouches with mixture. Close them up. Place seam side
    down. Fill triangular bags; fold closed.

    Take final aburage piece and on bamboo mat, open out, wrong side
    up. Spread with rice 1/4" deep, leaving 3/8" at front and 3/4" at
    end uncovered.

    Roll up, push in ends. cut into 3 pieces.





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