Rolls are very common in Japanese cooking because lots of vegetables are used, look pretty, and taste good the next day in the Bento Box. Usually they are braised in a soy sauce mixture, but I wanted a different taste using daikon oroshi and daikon sprouts. Aburage is an amazing ingredient because it holds its shape after heating, and are stuffed as in Inari Sushi or with mochi for a one-pot ingredient.

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