Juicy and Delicious Inarizushi

Ingredients

• 5 sheets Aburaage
• 3 tbsp Soy sauce
• 3 tbsp Sugar
• 3 tbsp Mirin
• 1 tsp Japanese dashi stock
• 200 ml Water
• 180 ml White rice
• 1 tbsp Sweet sticky rice
• 1 tbsp Sugar
• 2 tbsp Vinegar
• 1 Carrot
• 1 Lotus root
• 1 Cooked bamboo shoots in brine
• 1 Shiitake mushrooms
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sugar
• 1 Sesame seeds

Instructions

1. Cut aburaage into halves, and pour boiling water over remove excess oil.
2. Add aburaage from Step 1 and ingredients in a pot and cover with an otoshibuta (drop lid), then simmer over low heat.
3. When the water is reduced, chill in the fridge.
4. Simmer vegetables and seasonings until water is gone, and chill in a fridge.
5. Mix the white rice and sweet sticky rice, and cook until still a bit firm.
6. Add the Step 4 rice with sushi vinegar and Step 3 in a bowl, and mix them with a cutting motion.
7. Stuff Step 5 rice mixture into the Step 2 aburaage pockets, and sprinkle with sesame seeds, and you're done!
8. !