Recipe#25005

Title: INARI SUSHI(CONE SUSHI)

Soar

8       ea           Aburage (fried bean curd)
   2       c            Water
                        -----SEASONING FOR CONES-----
   1 1/2   c            Broth **see below
   1       tb           Shoyu
     1/2   ts           Salt
   2       tb           Fish flakes or dried shrimp
   3       tb           Sugar
                        -----VEGETABLES FOR RICE-----
   3       ea           Dried mushrooms -- softened in
                        -water then minced
   1       tb           Dry fish flakes or dry shrip
     1/2   c            Minced carrot
     1/2   ts           Salt
   1       tb           Sugar
   1       c            Water
     1/2   c            Minced green beans
     1/4   c            Shoyu
                        Inner part of aburage -- minced
       Cut aburage in half to form cones. Take out inner
  part carefully and reserve for vegetable sauce. Cook
  aburage cones in water for 30 minutes. Drain;squeeze
  out excess liquid. Combine all seasoning ingredients
  in a pan and simmer the aburage in it for 15 to 20
  minutes. Drain and squeeze gently. Cook all
  ingredients for vegetables together for 10 minutes or
  until carrots are tender. Drain and add to the basic
  sushi rice. Loosly pack the rice into the cones. **
  Use packaged Japanese broth such as Dashi No Moto.