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1
Cut the aburaage in half, then quickly boil both sides for about 30 seconds each.
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2
It's quicker if you boil three at a time instead of boiling them all at once.
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3
Place them on a flat plate, then lightly squeeze out the excess water with chopsticks.
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4
Put the ingredients in a pot, then when it boils, add the aburaage and spread them out flat.
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5
Reduce to low heat, cover with a drop lid and then the pot lid, then simmer.
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6
After 5 minutes, turn off the heat and let sit.
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7
Once they cool, they're ready.
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8
Lightly squeeze out the excess liquid, then stuff with rice.
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9
Put piping hot rice in a large dish or bowl, then sprinkle in the combined ingredients, mixing with diagonal cutting motions.
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10
Once the rice cools to the touch, stuff the aburaage.
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11
If it tears and creates a hole, cut out nori seaweed and set it over the hole from the inside to repair.
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12
For 3 year olds, make hosomaki narrow rolls.
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13
If you cut them not vertically, but horizontally in half, they become much easier to eat, and easy to get the child to eat.
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14
You can also vary the rice.
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15
Mix rice with golden sesame seeds or use hijiki rice, rice with takana pickles, or mixed rice.
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16
Or even rice with cheese (for children).
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17
I also made some tsukudani with wrung-out bonito dashi and kombu seaweed with jako fish and ground sesame seeds.
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18
Rice mixed with this has the aroma and flavor of bonito and is a great hit.
