Inari Sushi
Ingredients:
Package of Age (About 8-10), Can do 2 packages.
1/4 cup Mirin (sweet sake)
1/4 cup Soy Sauce (Use a good brand, I would use Kikkoman)
About 1 cup Katsuobushi (Dried Bonito-fish flakes)
5 tbsp. Sugar
Mix Katsuobushi with 2-3 cups of water in a medium-sized pot. Bring almost to a boil (or to a boil) so a strong katsuobushi broth is made. Strain out the katsuobushi and retain the broth. Add mirin and sugar, mix well, and set heat to low.
If the age are rectangular, cut in half along the long axis so you end up with two long skinny pieces. If age are of the cone variety, cut diagonally to make two cones.
Put age pieces into broth and mix periodically, especially for the first 5 minutes to make sure they are very well soaked. Use the unflavored variety of age, which is sometimes found near the tofu in the store. If you are using dried age, soak in water for 30-60 minutes then squeeze very well to release the water before putting the age into the broth so as not to dilute it. If the age are floating, you may place a small dish or bowl on top of the age to push it down into the broth. Let stand on low for several (at least 3) hours, or soak overnight if you wish.
Remove from broth and drain. Stuff with sushi rice and serve. as is or after refrigerating. Soy sauce and wasabi are not necessary, although if you want go ahead, and even stuff cucumber and fish pieces in it too. It's very unJapanese, but it's your dining! (for Mark...)
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