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1
Roll a chopstick over the aburaage to loosen the layers.
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2
Briefly soak the aburaage in boiling water for 10 seconds (the photo shows 5 aburaage sheets).
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3
Pat dry between paper towels.
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4
Cut each piece into half diagonally.
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5
Add the ingredients into the pot and simmer.
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6
Add the Step 3 aburaage and spoon over the simmering liquid over low heat for 5 minutes.
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7
Let cool.
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8
Make the sushi vinegar: Combine the ingredients in a heatproof container and microwave for 30 seconds (or so) at 500 W. Mix to dissolve the sugar.
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9
Make the sushi rice: Rinse the rice and cook in a rice cooker with water, sake and kombu.
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10
When the rice is cooked, transfer to a bowl.
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11
Add the combined sushi vinegar and mix well using a cutting motion.
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12
Fan with a fan to cool.
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13
Cover the rice with a wrung out moistened kitchen towel.
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14
Mix in the sesame seeds.
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15
Let's prepare the hina doll: Cut out the various parts from nori seaweed, cucumber and carrot as shown in the photo.
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16
Lightly drain the simmered aburaage from Step 4, and cut the corners as shown in the photo.
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17
Chop up the cut off corners and mix in to the sushi rice.
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18
Form about 60 g of the sushi rice into a fat triangular ball, and wrap with the aburaage from Step 10.
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19
Pull the long piece in the back under the rice and tuck the end in under the aburaage in the front.
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20
Stick the nori seaweed 'hair' on a boiled quail egg, and stick on the cucumber and carrot parts.
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21
Make small holes in the egg where the eyes should go, and stick in the black sesame seeds.
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22
Paint the cheeks with ketchup.
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23
This is the back view.
