Ageh Sushi

1 doz. ageh (Fried bean curd)
3 tbsp . sugar - heaping
3 tbsp . shoyu (soya sauce)
3 tbsp. mirin (sweet rice wine)
2 c. dashi-(broth made with Dashinomoto an instant soup stock purchased in packages)
pinch of salt

Boil ageh (left whole) in plenty of water, drain. Add fresh water and boil again. Drain, roll each ageh with a rolling pin. Boil rest of the ingredients together, add ageh, put a china plate that fits inside the pot for cover. Simmer until most of the liquid is gone. Cut ageh in half, open center and fill with lukewarm sushi rice.

Thank you to Mrs. Collins for the recipe.

Rice for Sushi

6 c. rice
1 c. vinegar
1-1/4 c. sugar
1 tbsp. salt
1 tbsp. ajinomoto-heaping (MSG)

Boil together vinegar, sugar, ajinomoto and salt, then cool. Leave cooked rice for 12 min. before adding cooled vinegar mixture.