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You need pieces Aburaage.
Prepare Rice.
You need to prepare Sushi vinegar.
Prepare ○Soy sauce.
Use ○Sugar (brown sugar crystals preferable).
You need ○Bonito flakes & kombu based dashi stock.
You need ○Sake.
Provide ○Mirin.
You need to prepare ✿ Additions, optional.
You need ✿Carrot.
You need to prepare pieces ✿Shiitake mushrooms.
Prepare ✿Konnyaku.
You need to prepare ✿Kanpyo.
You need ✿Koya tofu.
Use ☆Dashi stock.
You need to prepare ☆Soy sauce.
Provide ☆Sugar.
Use each ☆Sake and mirin.
You need to prepare Sesame seeds.

Short Tips:

- Preparation is a really integral part of food preparation. You want to make certain you have every thing you could require. You also intend to ensure you have all the products you could require. You do not intend to remain in the middle of a dish and also learn you are missing something vital.

Boil the aburaage thoroughly for at least 5 minutes to remove the excess oil. When the oil is gone, drain them into a colander..
When making Gomoku (5 ingredients) Inarizushi, mince all the ingredients marked ✿ into the same size..
Put the ingredients marked ☆ into a pot and simmer until the juice is reduced. Turn off the heat and leave to cool..
Before seasoning the abura-age, roll a rolling pin over both sides to drain. (This also makes easier to open into pockets.).
Cut the abura-age in half. Put the listed ○ ingredients as well as the abura-age into a pot, simmer over medium-low heat..
Cook the rice with a bit less water than usual. Pour the sushi vinegar and mix briskly. Mix in the ✿ ingredients (or plenty of sesame seeds instead)..
Before stuffing the rice into the aburaage, it's a good idea to prepare the exact portions of rice balls with the abura-age..
Squeeze the abura-age lightly to remove the liquid and stuff the rice into each pocket..

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