Inari Sushi (Cone Sushi) Recipe

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Inari Sushi (Cone Sushi) Ingredients

8 each aburage (fried bean curd)
2 cup water

SEASONING FOR CONES

1 1/2 cup broth **see below
1 tbsp shoyu
1/2 tsp salt
2 tbsp fish flakes or dried shrimp
3 tbsp sugar

VEGETABLES FOR RICE

3 each dried mushrooms, softened in water then mi
1 tbsp dry fish flakes or dry shrip
1/2 cup minced carrot
1/2 tsp salt
1 tbsp sugar
1 cup water
1/2 cup minced green beans
1/4 cup shoyu
1 inner part of aburage, minced

A Recipe for
Inari Sushi (Cone Sushi)

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

There is no such thing as a little garlic.
A. Baer

This Inari Sushi (Cone Sushi) recipe is one of many in our Asian Category.

Life is a banquet, and most poor suckers are starving.
Rosalind Russell

This Recipe for Inari Sushi (Cone Sushi) is one of thousands in the Recipes-to-go Asian Cookbook.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Inari Sushi (Cone Sushi) Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

This is a recipe for Inari Sushi (Cone Sushi) from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Inari Sushi (Cone Sushi) recipe - a tasty recipe for you to add to your collection!
There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

If you like this Inari Sushi (Cone Sushi) recipe please let us know.

Since Eve ate the apple, much depends on dinner.
Lord Byron

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
William Ralph Inge

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Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

Inari Sushi (Cone Sushi)

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Inari Sushi (Cone Sushi) Directions

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.

Serves: 1

Inari Sushi (Cone Sushi) Recipe brought to you by Recipes To-Go

Inari Sushi (Cone Sushi) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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