Ingredients
The following ingredients have 5 Servings
- 10 abura-age ((fried tofu pouches))
- 1½ cups water ((360ml))
- 2 tsp dashi
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sake
- 1 portion vinegared rice (please refer to Uramaki post)
- 1 tbsp sesame seeds ((black or white))
Instruction
- Prepare vinegared rice as per Uramaki post. While rice is cooking, prepare the tofu pouches.
- In a medium sized pot, bring about half pot of water to boil. Add tofu pouches and boil for 1 to 2 minutes. This is to remove excess oil. Remove tofu pouches and allow them to cool.
- Squeeze out excess water, and cut off a small section, about ¼ of one side of each tofu pouch. Gently pull open at the slit to make pouches.
- Pour away the water used to boil tofu pouches. Bring 1½ cups (360ml) water to boil. Add dashi, soy sauce, sugar, and sake. Return tofu pouches back to pot. Simmer for 15 minutes. Remove and drain tofu pouches.
- Mix vinegared rice with sesame seeds in a wet bowl or tub. Wet hands, take a generous amount of rice and shape into a rectangular block. Open one tofu pouch and insert the block of rice.
- Neatly tug or fold in the edges of the tofu pouch.
- To serve, place rice side down on a dish.
