Cone Sushi

—Beatrice Hoshino

• 12 large aburage*
• 1 carrot, chopped
• 6 dried mushrooms, chopped
• 8 to 12 string beans, chopped
• 2/3 cup mushroom water
• 1 pkg. dashinomoto*
• 3 Tbsp. brown sugar
• 1 tsp. shoyu
• 1 tsp. Ajinomoto*
• Sushi rice (from recipe provided)

Sauce:

• 1 cup mushroom water
• 2 pkg. dashinomoto
• 1 tsp. Ajinomoto
• 1 tsp. salt
• 4 Tbsp. brown sugar

Cut aburage in half and boil in water for 10 minutes to get the oil out. Drain.

Cook the ingredients for the sauce. Add the aburage to the sauce and cook for 15 minutes. Drain.

Chop the carrots, mushrooms, and string beans and cook with the mushroom water, dashinomoto, sugar, shoyu, and Ajinomoto. Do not overcook!

Mix the vegetables with the sushi rice and fill the cooked aburage.