Inari Zushi (Sushi in Cones)
SERVINGS 24 CONES 12 aburage shiromizu 2-1/2 cups water 1/4 cup dried shrimp 2 tablespoons shoyu 3/4 teaspoon salt 6 tablespoons sugar 1/4 teaspoon gourmet powder Cut aburage in half, making 2 smaller triangles. Carefully open up so you have a pocket. Put aburage in a saucepan, cover with enough shiromizu to cover and boil…
