Cone Sushi

• 12 aburage (large size)

Sauce:

• 1 c. shiitake water (mushroom)
• 2 pkg. dashinomoto
• 1 tsp. Ajinomoto
• 1 tsp. salt
• 4 tbsp. raw sugar

• 1 carrot, chopped
• 6 dried mushrooms, chopped
• 8-12 string beans, chopped
• 2/3 c. mushroom water
• 1 pkg. dashinomoto
• 3 tbsp. raw sugar
• 1 tsp. shoyu
• 1 tsp. Ajinomoto

1. Cut the aburage in half and boil in water for 10 minutes to get the oil out. Drain.
2. Cook the ingredients for the sauce.
3. Add the aburage to the sauce and cook for 15 minutes. Drain.
4. Chop the carrots, mushrooms, and string beans and cook with the mushroom water, dashinomoto, sugar, shoyu and Ajinomoto. Do not overcook!
5. Mix the vegetables with the sushi rice and fill the cooked aburage.

NOTE: Brown sugar may be used in place of the raw sugar.