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Provide Aburaage.
You need White rice.
Use For seasoning the aburaage:.
Use ○Bonito & kombu dashi stock.
Use ○Soy sauce.
Use ○Sugar (a bit of brown sugar, granulated sugar, and caster sugar).
You need to prepare ○Mirin.
Use ○Sake.
You need For the sushi vinegar:.
Use Vinegar.
You need to prepare White sugar.
You need to prepare Roasted sesame seeds.

Short Tips:

- In order to make the process of cooking much easier, you need to take to time to make huge quantities of meat or veggie stock and shop it in the freezer. Not only is making your own supply less costly than buying it from a retailer, yet it makes it easy to keep a big supply accessible. Merely ice up the stock in little and also clearly identified parts and after that take out what you require when you require it!

Prepare the aburaage. Cut in half, and open up the flaps to create pockets. Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander..
In a pot, pour 400 ml of dashi stock with the aburaage. There should be enough to submerge the aburaage, and add the flavoring ingredients. Adjust to taste..
Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left..
For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool. Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds. It also tastes great with black sesame seeds~.
Stuff the sushi rice into the aburaage pouch. This time I didn't add sesame seeds (I forgot to buy it)..

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