Oshizushi

Ingredients:

*  280g sushi rice
* 2 eels
* cooked & seasoned 25g shiitake mushrooms

[A]

* 100ml soup stock
* 4 tbsp sugar
* 3 tbsp soy sauce
* 1 tbsp mirin

[B]

* 50ml soy sauce
* 50ml mirin
* 25g brown sugar

Preparation

1. Bring the stemmed shiitake and A to a boil then lower the heat; cover with a lid and cook for 15 minutes. Cut into tiny cubes.
2. Place the eel in a loose-bottomed, rectangular tin. Half fill the tin with sushi rice and press it down then sprinkle with the shiitake and add the rest of the sushi rice and press it all down firmly.
3. Boil B and reduce it to thicken, turn the sushi out of the box upside-down to reveal the eel on top and coat the eel with B.