| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Japanese | Japanese, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Pieces Canned Konnyaku | |
| 1 | Sm Carrot, Scraped & Shred | |
| 1 | t | Vegetable Oil |
| 3 | t | Sugar |
| 1/4 | t | Soy Sauce |
| 1 | Loaf Tofu | |
| 1 | pn | Salt |
| 6 | T | Niban Dashi |
| 1 | pn | MSG |
| 2 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 55.8mg
Potassium: <1mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: 2.1g
Protein: <1g