Inarizushi

The aburaage skins should have nice big air pockets inside - if not, before you de-oil, roll chopsticks over them to loosen them up and make them easier to fill. De-oil the skins by placing them in boiling water for a few minutes - wipe with paper towels to further de-oil. Yes. Do this. Seriously.

To prepare the aburaage:

• Cut 6 de-oiled aburaage in half to form 12 "bags"
• 1-1/3 C dashi
• 3 - 4 T sugar (to taste)
• 2 T sake
• 2 T mirin
• 3 - 4 T dark soy sauce (depending on how salty you want them)

Bring all ingredients except aburaage to a boil in a pan, lower heat to a simmer and add the aburaage. Simmer for about 15 minutes or until the liquid had reduced by about half. Turn off the heat and let the skins cool in the liquid. They can be stored in the liquid for 2-3 days in the fridge. To use, squeeze out enough liquid so they are not drippy and fill with 1/3 - 1/2 C of sushi rice.