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1
Prepare the aburaage.
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2
Cut in half, and open up the flaps to create pockets.
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3
Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
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4
In a pot, pour 400 ml of dashi stock with the aburaage.
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5
There should be enough to submerge the aburaage, and add the flavoring ingredients.
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6
Adjust to taste.
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7
Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
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8
For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool.
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9
Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds.
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10
It also tastes great with black sesame seeds~
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11
Stuff the sushi rice into the aburaage pouch.
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12
This time I didn't add sesame seeds (I forgot to buy it).
