Inari Sushi

IRIKO SAUCE: Make 1½ cups of iriko dashi (you may use dried shrimps). Boil 1½ cups of water with a handful of iriko. Do not boil too long or dashi will become bitter.

ABURAGE (fried tofu or bean curd): Cut twelve (12) into half and take excess tofu out of the sack. Pour boiling water over the aburage to remove excess fat. Drain in a sieve.

STOCK FOR ABURAGE:

• ¾ cup iriko dashi (sauce)
• 1 tsp. salt
• 1 tbsp. shoyu
• 3 tbsp. brown sugar
• ½ tsp. ajinomoto

Place ingredients in saucepan add 24 pieces of aburage (12 aburage cut in half) and cook slowly until seasoning is absorbed. Shake pot occasionally to season evenly.