STEP 1/11
Prepare five square frozen oils by cutting them in half.
STEP 2/11
Place the prepared fried tofu in a sieve and wash the oil with hot water.
STEP 3/11
Prepare a mixture of 400 to 500ml of kelp broth or water, 1 to 2 tablespoons of soy sauce, 2 tablespoons of sugar, and 1 to 2 tablespoons of cooking wine.
STEP 4/11
Boil the mixed braised broth once.
STEP 5/11
As soon as the stew boils, turn off the heat and strain it for 10 minutes with a small amount of Katsuo Bush.
STEP 6/11
Remove the katsuobushi and cook with the prepared fried tofu.
STEP 7/11
While cooking, mix 1/2 teaspoon vinegar, 1/2 teaspoon water, 1/2 teaspoon sugar, and 1 teaspoon furikage in a deep bowl to make sweet vinegar.
STEP 8/11
Cool 250g of sticky rice and mix well in sweet vinegar water.
STEP 9/11
Remove from heat and cool boiled tofu until little soup is visible.
STEP 10/11
First, squeeze the fried tofu so that it remains moist, and divide the sushi into 10 pieces.
STEP 11/11
Put sushi in the U-view and touch the shape. It's done!
- It's really good to eat it with miso soup.
- If it is used as a lunch box, broccoli and carrot dishes are recommended as side dishes.
It is good to supplement vitamins and fiber that are lacking in fried tofu, and it can make the color of the lunch box look good.