Kurome

Mrs. Harry I. Kobayashi

• 1 3-ounce package Kurome
• 2 aburage
• 1/3 cup sugar
• 1/4 cup mirin
• 1/2 cup chirimen iriko
• 1/4 cup oil
• 1/2 cup shoyu
• 1/4 cup goma
• Dash of gourmet powder

Soak kurome to soften. Wash well and squeeze out water.
Slice aburage fine into 1-inch lengths.
On high heat, fry iriko in oil until golden brown. Lower heat to medium, add the remaining ingredients and cook for 10 minutes, stirring constantly.