preparation
Cook rice as directed. Make vinegar mixture by heating vinegar, 2 tablespoons sugar and salt (1/2 teaspoon) to boiling point. Mix hot rice and hot vinegar mixture and cool in a large shallow container. Prepare carrots, cutting them into long narrow sticks, boiling them slightly. Drain. Cut "abura age" pockets in half to open up. Cook for 2 to 3 minutes to boil out grease. In another pan, put in the "dashi" soup, pinch of salt, 4 tablespoons sugar, soy sauce and the boiled "abura age." Cover and boil on low heat until only a little liquid is left. Stir in 1 tablespoon mirin. Cook 1 minute and cool. Put the rice into the "abura age" pockets. Serve. Makes about 16 bags or pockets. |