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Inari Sushi (Cone Sushi)

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

60 min

Ready

1 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 each aburage
(fried bean curd)
*
2 cups water
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Seasoning for Cones
*
1 ½ cups stock
, (use packaged japanese broth, like dashi)
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1 tablespoon organic shoyu
½ teaspoon salt
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2 tablespoons fish
flakes or dried shrimp
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3 tablespoons sugar
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Vegetables for Rice
*
3 each mushrooms
dried, softened in water then minced
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1 tablespoon fish
dry flakes or dry shrimp
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½ cup carrots
minced
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½ teaspoon salt
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1 tablespoon sugar
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1 cup water
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½ cup green beans
minced
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¼ cup organic shoyu
1 x aburage
inner part, minced
*

Ingredients

Amount Measure Ingredient Features
8 each aburage
(fried bean curd)
*
473 ml water
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0
Seasoning for Cones
*
355 ml stock
, (use packaged japanese broth, like dashi)
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15 ml organic shoyu
2.5 ml salt
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3E+1 ml fish
flakes or dried shrimp
* Camera
45 ml sugar
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0
Vegetables for Rice
*
3 each mushrooms
dried, softened in water then minced
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15 ml fish
dry flakes or dry shrimp
* Camera
118 ml carrots
minced
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2.5 ml salt
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15 ml sugar
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237 ml water
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118 ml green beans
minced
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59 ml organic shoyu
1 x aburage
inner part, minced
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 427% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1005mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 28% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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