4 Aloha Tofu Triangle aburage
1/2 cup sugar
1/4 cup shoyu
1/4 cup sake
1 teaspoon instant dashi
1 cup of water
In a pot, boil aburage for 1 to 2 minutes, place it in cold water and squeeze out excess water.
In another pot, combine water & instant dashi and boil. Add sugar, shoyu and sake and mix. Add aburage and simmer over low heat until almost all water evaporates. Cool.
Can use for cone sushi. Put on udon or julienne and put on sushi rice.