Inari-Sushi

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Ingredients:
2 cans inarizushi no moto (bean curd pouches)
    Sushi Rice
6 cups Japanese rice
6 cups water
1 Tbs. sake
1 cup rice vinegar
2/3 cup sugar
2 1/2 tsp. salt
1 Tbs. Ajinomoto
    Carrots
2 medium carrots
3 Tbs. water
2 Tbs. sugar
1 Tbs. shoyu
    String Beans
15 string beans
1 Tbs. water
1 Tbs. sugar
1/4 tsp. salt
    Shiitake
8 medium dried shiitake (soaked in water 1 hour)
4 Tbs. water
3 Tbs. sugar
1 Tbs. shoyu

Preparation:
Put vinegar, sugar, salt, and Ajinomoto in sauce pan and bring to a boil.  Cool.  Put rice and water into rice cooker and steam.  When cooked, place in hangiri and drizzle vinegar mixture over rice while stirring and fanning to cool.

Prepare vegetables separately.  They can be prepared the day before and refrigerated.  Cut carrots into small, thin pieces.  Add water, sugar and shoyu and cook in saucepan over high heat until all liquid has evaporated, stirring constantly.  Refrigerate until ready to use.

Stir vegetables into rice and mix well.  Warm the can of bean curd pouches slightly to make it easier to open pouches.  Add juice from bean curd pouches sparingly to add flavor and moisture to rice mixture.  Do not drain the juice from the can.  Stuff bean curd pouches with rice mixture.  Refrigerate until ready to serve.

History:
When I first began fishing, I fished monthly out of Port Hueneme with Kenji and a group from Northrup Grummen.  Fred organized the trips and would bring a big tray of these homemade Inari Sushi for the group.  When he moved out of the area, Fred gave me his recipe.