Inari-zushi (sushi tub part 1)

Ingredients

• 8 abura-age
• 2 teaspoons dashi
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoons sake
• 4 cups water
• 1 teaspoons black (or white) sesame seeds
• Generous quantity of vinegared rice

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Preparation

• In a medium sized pot, bring about half pot of water to boil. Add abura-age and boil for 1 to 2 minutes. This is to remove excess oil. Remove abura-age and let cool. Squeeze out excess water, and cut each abura-age into half. Gently pull open the slit to make pouches.
• Pour away water used to boil abura-age. Bring 4 cups of water to boil. Add dashi, soy sauce, sugar, and sake. Return tofu pouches back to pot. Simmer for 15 minutes. Remove and drain tofu pouches.
• Mix vinegared rice with sesame seeds in a wet bowl or tub. Wet hands, take a little rice and shape into a rectangular block. Click here for vinegared rice recipe.
• Open one tofu pouch and insert the block of rice. Press the edges together to close the pouch.
  
• Place on a dish with the rice facing down.