Inarizushi (Cone Sushi)
Inarizushi
15 ages
6 C. Japanese rice
Dashi:
2 C. dashi
1 T. shoyu
1 C. sugar
½ t. salt
Vinegar seasoning:
¾-1 C. sugar
1 C. Japanese vinegar (if using American vinegar, add a little water)
1½ t. salt.
Cut 15 age's in half and open with knife. Cover with cold water and bring to a boil in an uncovered pot. Do this three times to remove the oil. Boil age's in dashi until all the dashi is absorbed.
Heat vinegar seasoning until sugar dissolves. Immediately add to cooked rice (6 cups cooked to 1½ C. vinegar solution) and immediately season with vinegar. This can be made up ahead of time and stored in the pantry.
Stuff rice into age's. Makes 30.
