Cut aburaage into halves, and pour boiling water over remove excess oil.
Add aburaage from Step 1 and ☆ ingredients in a pot and cover with an otoshibuta (drop lid), then simmer over low heat. When the water is reduced, chill in the fridge.
Simmer ★ vegetables and seasonings until water is gone, and chill in a fridge.
Mix the white rice and sweet sticky rice, and cook until still a bit firm.
Add the Step 4 rice with ○ sushi vinegar and Step 3 in a bowl, and mix them with a cutting motion.
Stuff Step 5 rice mixture into the Step 2 aburaage pockets, and sprinkle with sesame seeds, and you're done!!
Story Behind this Recipe
Sometimes I get sudden cravings for Inarizushi!! Neither strong flavour nor weak flavour will work for aburaage. I settled on this recipe after several tries.
Mixing white rice and sweet sticky rice, then cooking until still a bit firm will make more delicious sushi rice. (Cook using the normal amout of water for the white rice, when you are using 180 ml of white rice and 1 tablespoon of sweet sticky rice.)