Recipe - Inari Sushi (Cone Sushi)

8 Aburage (fried bean curd)
2 cup Water

SEASONING FOR CONES
1 One half cup Broth **see below
1 tablespoon Shoyu
One half teaspoon Salt
2 tablespoon Fish flakes or dried shrimp
3 tablespoon Sugar

VEGETABLES FOR RICE
3 Dried mushrooms;softened in
water then minced
1 tablespoon Dry fish flakes or dry shrip
One half cup Minced carrot
One half teaspoon Salt
1 tablespoon Sugar
1 cup Water
One half cup Minced green beans
One fourth cup Shoyu
Inner part of aburage;minced

Cut aburage in half to form cones. Take out inner part carefully and
reserve for vegetable sauce. Cook aburage cones in water for 30 minutes.
Drain;squeeze out excess liquid. Combine all seasoning ingredients in a pan
and simmer the aburage in it for 15 to 20 minutes. Drain and squeeze
gently. Cook all ingredients for vegetables together for 10 minutes or
until carrots are tender. Drain and add to the basic sushi rice. Loosly
pack the rice into the cones. ** Use packaged Japanese broth such as Dashi
No Moto.