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

Short Tips:

- If you are cooking from a recipe, the most effective tip we will give you is to read through the whole thing all the way through before you begin to cook. Not only will this help you gain a far better understanding of what the final dish ought to look and taste like, you’ll also be ready to ascertain which cooking tools you need, as well as catch important instructions.

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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