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1 quantity cooked rice
4 sheets aburage (fried bean curd)
2½ cups dashi or chicken stock
½ cup Japanese soy sauce
½ cup mirin or dry sherry
1 tablespoon sugar
6 scallions, finely sliced diagonally
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Method:
While rice is cooking pour half a kettle
of boiling water over the aburage in a colander to make it less oily.
Cut each sheet in halves lengthways, then cut across into strips the
width of a pencil. Put the dashi, soy, mirin and sugar into a
pan with strips of bean curd and bring to the boil, reduce heat and
simmer for 10 minutes. Add sliced scallions, simmer covered for
1 minute. Put the rice into one large bowl or six individual
bowls and ladle the hot soup over. Serve hot.
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