| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Japanese |
Japanese, Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Pieces Canned Konnyaku |
| 1 |
|
Sm Carrot, Scraped & Shred |
| 1 |
ts |
Vegetable Oil |
| 3 |
ts |
Sugar |
| 1/4 |
ts |
Soy Sauce |
| 1 |
|
Loaf Tofu |
| 1 |
pn |
Salt |
| 6 |
tb |
Niban Dashi |
| 1 |
pn |
MSG |
| 2 1/2 |
ts |
White Sesame-Seeds |
INSTRUCTIONS
PREPARE IN ADVANCE:
Bring 3/8 pt water to boil and drop in Konnyaku. Return to boil and
drain immediately. Bring another 3/8 pt water to boil and drop in the
loaf of Tofu. Reduce heat and simmer for 5 minutes, drain and cool to
room temperature. Wrap Tofu in a towel and napkin and squeeze to remove
moisture. Rub through a sieve over a bowl.
Cook the Carrots for 30 minutes.
Heat oil over high heat. Stir in the Dashi, 1/2 t sugar,
salt, MSG, and 1/8 t Soy Sauce. Bring to boil. Continue to boil until
liquid has reducet by half. Cool to room temp.
Roast sesame seeds and grind into a paste and mix with Tofu.
TO ASSEMBLE AND SERVE:
Drain the Konnyaku and its sauce through a sieve set over a small bowl.
Stir in 5 t of the sauce into the Sesame-seed/Tofu Paste. Stir in 2 1/2 t
salt, MSG, the drained Konnyaku, and the grated Carrot.
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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