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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.

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