Tofu

Cup of Yum
1. Cut the fried tofu slices in half.
2. Bring a pot of water to a boil, add the fried tofu, and boil for 2 to 3 minutes to remove excess oil.
3. Drain and cool the tofu under running cold water.
4. Gently squeeze the tofu pockets between the hands to wring them out.
5. Arrange the tofu in the bottom of a pan.
6. In a container, mix ½ cup (125 ml) of dashi, the sugar, and the soy sauce.
7. Pour this mixture over the tofu, and bring to a boil over medium to high heat.
8. Lower the heat to low, and place an otoshibuta with a diameter smaller than the pan (typical Japanese wooden lid which speeds up cooking and facilitates the circulation of heat) or, failing that, a circle of parchment paper or aluminum.
9. Cook for 10 to 12 minutes, until the liquid has almost evaporated. Leave to cool in the pan.

Rice

1. Immerse the rice in a container generously filled with cold water and rub it between both hands for 2 minutes then drain it.
2. Repeat the same operation 5 or more times, or until the water is clear.
3. Fill the container again and let the rice soak for 1 hour.
4. Drain the rice, pour it into a non-stick saucepan with a lid, and add 1.2 times its original volume in water, i.e. about ¾ cup (200 ml).
5. Cover, and never lift the lid before the end of cooking so as not to let the steam escape.
6. Bring to a boil over high heat. Watch carefully so as not to miss the boil.
7. As soon as the water boils and steam escapes from the pan, reduce the heat to low and cook for 10 minutes.
8. Turn off the heat and let the rice rest for 10 minutes, still without lifting the lid.
9. In a small bowl, combine the rice vinegar, sugar and salt, until the sugar and salt are dissolved.
10. Using a shamoji (flat spoon for rice) or, failing that, a wet wooden spoon, pour the rice into a wooden sushi oke or, failing that, into a bowl.
11. Pour the vinegar over the rice, and sprinkle with roasted white and black sesame seeds.
12. Mix gently with the spoon then cool the rice with a fan.
13. When the surface of the rice is cold, mix the rice gently, and fan again.
14. Repeat the process until the rice is at room temperature.

Assembly

1. Drain the tofu pockets by pressing them lightly and gently between the hands. Collect any drained liquid in a bowl.
2. Dip the hands in this liquid so that the rice does not stick.
3. Form 10 rice balls the size of pouches, about 1¼ oz. (35 to 40 g each, rewetting the hands from time to time.
4. Place the rice in each pocket, pressing lightly to close the opening slightly.