*  Exported from  MasterCook  *
 
                          INARI SUSHI (CONE SUSHI)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -