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CATEGORY CUISINE TAG YIELD
Japanese Japanese, Relishes 6 Servings

INGREDIENTS

1/2 oz Wakame
1 Spring Onion
6 oz Tofu
1 Diakon, peeled
18 Kobana or Yachi-Fu
1 Powdered Mustard

INSTRUCTIONS

WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for
15 minutes.  When soft, strip the leaves fro the tough central vein.
Discard the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup
simmers, drop in the tofu ans simmer for 1 minute.  Pour into bowl,
garnish with onions, and serve. DIAKON AND SPRING ONION Cut the 1  inch
diakon into strips 1/8" wide and 2" long.  COver the strips with  cold
water and bring to a boil. Reduce heat and simmer for 5 minutes  until
vegitable are tender but still firm.  When the Miso soup begins  to
simmer, drain the Daikon and add it to the soup.  Garnish with  onions
and serve. FU AND MUSTARD Soak the dried coutons in cold water  for 10
minutes, until they are soft. Squeeze the gently to rid them  of their
moisture. Bring the Miso to a simmering point, drop the  croutons and
simmer for 1 minute. Pour the sou, add mustard, and  serve. From
"Recipes-The Cooking of Japan" from Time-Life  International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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