4 sheets of Abura-age (pre-fried Tofu)
(A) 1.5 Tablespoons of Sugar
(A) 1.5 Tablespoons of soy sauce
(A) 1.5 Tablespoons of Mirin
(A) 300cc of Mushroom Dashi
1.5 cup of rice cooked (about 180g)
(A) 3 Tablespoons of Rice vinegar
(A) 2 1/2 Tablespoons of sugar
(A) 1/2 teaspoon of salt
- Make Sumeshi (Sushi rice). Cut the Abura-age in half. Open it gently.
Boil the water and place the Abura-age for few seconds to remove excess oil. Drain the water.
Place all the (A)s and Abura-age in a pan and cook for about 20 minutes. (with dropped-lid). Stop the gas and cool it down.
Make rice ball with Sumeshi (about 40g for each). Place Sushi rice in the Abura-age.
After you make mushroom Dashi… You can make Shiitake Tsukudani (mushroom pickles)
Shiitake Tsukidani (Tea cloth Sushi, Sushi wrapped in thin cooked egg)
5 dried Shiitake (Chinese black mushrooms) soaked in the water for 24hours in the fridge
(A) 150cc Dashi including the water which is used for soaking the mushrooms
(A) 1.5 Tablespoons of sugar
(A) 1 Tablespoon of Mirin
(A) 1 Tablespoons of soy sauce
- Slice the mushroom into thin pieces. Place all the ingredients in the pan and cook it until all the liquid is gone.
You can enjoy it with rice or as filling for Onigiri (rice ball)
And today I want to introduce one more variation of pickled Shiitake and Sushi-rice!