Inari Zushi

• 8 abura-age*
• 200 ml (7 fl oz) dashi

Cut the abura-age in half crossways to give you 2 squares, then open up the pockets. Bring a large saucepan of water to the boil. Add the abura-age and cook for 2 minutes to remove the excess oil. Drain and, when they’re cool enough to handle, squeeze between your hands to remove the water and oil. Place the dashi, soy sauce, sugar and mirin in a saucepan. Mix together well and bring to the boi