Tofu Recipes


Cone Sushi (Inari Zushi)

Ingredients:

20 pieces Aloha Tofu Triangle Aburage

2 ½ cups water

1 package dashi no moto

2 tablespoons shoyu (soy sauce)

¾ teaspoon salt

6 tablespoons sugar

¼ teaspoon MSG

5 cups white rice

Vinegar Sauce:

1/3 cup Japanese vinegar

5 tablespoons sugar

¼ teaspoon MSG

1 tablespoon salt

Preparation:

Cut aburage in half, put into a pot and cover with enough water and boil it for 15 minutes.  Rinse and drain.

Gently squeeze out water from aburage and place in pot with 2 ½ cups water and the seasoning.  Bring water to boil and lower heat to medium and cook for about 30 minutes or until liquid is absorbed.  Stir gently with wooden spoon while cooking.

Cook rice, leave for about 15 minutes after done and mix vinegar sauce into hot rice, mixing with care.  Gently squeeze age so as to leave some flavor and complete filling the age with rice.

Optional:

May add cooked, chopped and seasoned vegetables to rice.

This entry was posted in Aburage Large (Triangle) and tagged . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. Nanc China
    Posted July 18, 2013 at 11:17 am | Permalink

    I went to Aloha Factory with my sister on Akepo Lane where we used to live when I was a little girl. There I bought a pound of okara and the nice lady gave me some aburage. I am cooking the aburage now as I am going to make cone sushi using your recipe. I intend to shop at Aloha Tofu from now to get my tofu and okara.

    Mahalo,
    Nanc China

  2. Posted August 5, 2013 at 2:41 pm | Permalink

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