| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Hawaiian |
Hawaiian |
1 |
Servings |
INGREDIENTS
| 8 |
|
Aburage (fried bean curd) |
| 2 |
c |
Water |
| 1 1/2 |
c |
Broth **see below |
| 1 |
tb |
Shoyu |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Fish flakes or dried shrimp |
| 3 |
tb |
Sugar |
| 3 |
|
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 |
INSTRUCTIONS
SEASONING FOR CONES
VEGETABLES FOR RICE
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.
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