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4 1/2 cups sushi rice
10 aburage

Mixture A
2/3 cup dashi stock
5 tbsp sugar
4 tbsp soy sauce

2/3 oz (20 g) kampyo

Mixture B
1/4 cup dashi stock
3 tbsp sugar
3 tbsp soy sauce

4 medium sized dried shiitake mushrooms
1 cup diced carrots

Mixture C
1/3 cup dashi stock
1/3 cup shiitake soaking water
2 tbsp mirin
1 1/2 tbsp soy sauce
1 tbsp sake

1 japanese cucumber

Press aburage with rolling pin for easy opening. Cut 7 pieces in
half. Cut 2 pieces into triangles. Trim 3 edges off remaining
piece. With thumb, open aburage.

In a large saucepan, boil 3 cups of water. Put in aburage and cook
for 2 minutes. Drain well.

In a saucepan, heat mixture A. Add aburage. Cook over medium heat
for 20 minutes, or until most of liquid is absorbed. Cool.

Soak kampyo in water until soft. Wash in salted water. Rinse
well. In medium saucepan, put 2 1/2 cups cold water. Add kampyo.
Cook 15 minutes. drain.

In saucepan, boil mixture B. Add kampyo. Cook over medium heat
20 minutes. Drain and cool. Chop into 1/4" squares. Set aside.

Soften shiitake mushrooms. Trim stems. Cut into 1/4" cubes.

Peel carrot, chop finely. Cook carrots and mushrooms in mixture

Wash cucumber. Slice thinly. Soak in salted water for 5 minutes.
Drain and squeeze out water; set aside. Mix cooked veggies with
rice. Add cucumber. Mix well.

Fill aburage pouches with mixture. Close them up. Place seam side
down. Fill triangular bags; fold closed.

Take final aburage piece and on bamboo mat, open out, wrong side
up. Spread with rice 1/4" deep, leaving 3/8" at front and 3/4" at
end uncovered.

Roll up, push in ends. cut into 3 pieces.


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