Age-Zushi

Directions

1. 1
   Cut bean cake squares in half and gently pull open the center of each, making little bags.
2. 2
   Simmer in water to cover, 20 minutes.
3. 3
   Drain.
4. 4
   Place chicken stock, soy sauce, sugar and a dash of monosodium glutamate in a saucepan.
5. 5
   Bring to a boil; add the bags and simmer 15 minutes.
6. 6
   Carefully spoon out bags; drain. Cook chicken breasts in remaining liquid for about 5 minutes. Remove.
7. 7
   Add mushrooms to pan and cook for 15 minutes.
8. 8
   If most of the liquid is gone, add 1/3 cup chicken stock, 1 teaspoon each of soy sauce and sugar, and a dash of monosodium glutamate.
9. 9
   Drain mushrooms when tender.
10. 10
    Snap ends off peas; pull side strings. Cut into small pieces.
11. 11
    Parboil in salted water for 1 minute. Drain and rinse with cold water.
12. 12
    Gently combine chicken, vegetables, omelet and sushi rice.
13. 13
    Fill bags; fold over top to close.
14. 14
    Makes 12 bags.