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Ingredientes
- 8 x Aburage (fried bean curd)
- 2 c. Water
- 1 1/2 c. Broth **see below
- 1 Tbsp. Shoyu
- 1/2 tsp Salt
- 2 Tbsp. Fish flakes or possibly dry shrimp
- 3 Tbsp. Sugar
- 3 x Dry mushrooms,softened in water then chopped
- 1 Tbsp. Dry fish flakes or possibly dry shrip
- 1/2 c. Chopped carrot
- 1/2 tsp Salt
- 1 Tbsp. Sugar
- 1 c. Water
- 1/2 c. Chopped green beans
- 1/4 c. Shoyu Inner part of aburage,chopped
Direcciones
- Cut aburage in half to create cones. Take out inner part carefully and reserve for vegetable sauce. Cook aburage cones in water for 30 min.
- Drain;squeeze out excess liquid. Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 min. Drain and squeeze gently. Cook all ingredients for vegetables together for 10 min or possibly till carrots are tender. Drain and add in to the basic sushi rice. Loosly pack the rice into the cones.** Use packaged Japanese broth such as Dashi No Moto.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1385g | |
| Calories 422 | |
| Calories from Fat 25 | 6% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 4514mg | 188% |
| Potassium 1057mg | 30% |
| Total Carbs 80.18g | 21% |
| Dietary Fiber 10.6g | 35% |
| Sugars 54.19g | 36% |
| Protein 21.49g | 34% |
