Barazushi

Name: Barazushi
Ingredients: 1 carrot, grated; 2 pieces Aburage; 1 pkg. Hilo brand kamaboko (tempura round one); 1/2 can Takemoto; 1/4 c. Wesson oil; 1/4 c. shoyu; 1/2 c. sugar; dash of sake; 1/2 pkg. Kurome (Marukai brand is the best); 1 can ajisukekogai or 2 cans seasoned clams; 4 c. rice; fried eggs, sliced thin (for garnish); 1 pkg. Tamanoi sushi rice mix

13 ingredients

7 steps

Ingredients

1 carrot, grated
2 pieces Aburage
1 pkg. Hilo brand kamaboko (tempura round one)
1/2 can Takemoto
1/4 c. Wesson oil
1/4 c. shoyu
1/2 c. sugar
dash of sake
1/2 pkg. Kurome (Marukai brand is the best)
1 can ajisukekogai or 2 cans seasoned clams
4 c. rice
fried eggs, sliced thin (for garnish)
1 pkg. Tamanoi sushi rice mix

Directions

1

Cook 4 cups rice.
2

Soak Kurome in water; drain when soft.
3

Cook grated carrot, Aburage, kamaboko, Takemoto, Kurome and ajisukekogai together with Wesson oil, shoyu, sugar and sake.
4

Set aside until rice is done.
5

Add 1 package Tamanoi sushi rice mix to hot rice; mix all together with the cooked ingredients.
6

Garnish with thinly sliced eggs and red and green shrimp flakes.
7

Delicious hot or cold.