Joe

INARI ZUSHI
12 aburage (makes 24 sushi)
3 c. dashi
2 tsp. salt
2 tbsp. mirin
1 tsp. soy sauce
1/2 c. sake
1/2 c. sugar
2 c. rice
2 c. water
AWASEZU (Cooked Vinegar):
1/4 c. white rice vinegar
1/4 c. sugar
1 tsp. ajinomoto
2 tsp. salt
Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water. Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.