Ingredients:
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
Directions:
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.
Uses:
Can use for cone sushi. Put on udon or julienne and put on sushi rice.
