SERVINGS 24 CONES

12 aburage shiromizu

2-1/2 cups water

1/4 cup dried shrimp

2 tablespoons shoyu

3/4 teaspoon salt

6 tablespoons sugar

1/4 teaspoon gourmet powder

Cut aburage in half, making 2 smaller triangles. Carefully open up so you have a pocket. Put aburage in a saucepan, cover with enough shiromizu to cover and boil 15 minutes. Drain.

Put aburage, water and dried shrimps in a saucepan and cook until aburage is soft. Add the seasoning and cook slowly for 30 minutes or more, shaking occasionally to season evenly. (Spoons and chopsticks tear the aburage). Cook until liquid is almost gone. Cool.

While the aburage is cooking, prepare 4 cups rice for sushi (see page 41).

Gu (ingredients) to be mixed in the rice may be a combination of carrots, dried mushroom and green beans prepared as in Barazushi (page 43). Green beans are cut thin crosswise and boiled in salted water.

Mix gu with sushi meshi and fill aburage cones. The dried shrimp used in cooking aburage may be crumbled and mixed into the rice.