Shira-ae (tofu & sesame seed dressing with vegs. #40

6 servings

Ingredients

Quantity Ingredient
2 Pieces canned konnyaku
(gelatinous root vegetable),
Drained and shredded
1 Loaf fresh/canned or instant
Tofu (soybean curd)
1 Carrot; small, scraped, and
Shredded
1 teaspoon Salt
1 teaspoon Vegetable oil
½ cup Niban dashi
4 teaspoons Sugar
MSG
¼ teaspoon All purpose soy sauce
3 tablespoons White sesame seeds

Directions

PREPARE AHEAD: 1. Bring 1 cup of water to a boil in a small saucepan and drop in the shredded konnyaku. Return to the boil, then drain immediately and cool to room temperature.

2. Bring another cup of water to a boil an drop in the loaf of tofu.

simmer uncovered over moderate heat for 5 minutes, drain, and cool to room temperature. then wrap the tofu in a kitchen towel or napkin and squeeze it gently to rid it of its moisture. With the back of a wooden spoon, rub it through a sieve set over a bowl.

3. In another bowl, soak the shredded carrots in ¼ cup of cold water and ½ ts. of salt for about 30 minutes. Drain, squeeze dry, and set aside.

4. In a small saucepan heat 1 ts. of vegetable oil over high heat until a light haze forms above it. stir in the konnyaku, kashi, 1 ts. of the sugar, the remaining ½ ts. of salt, a few sprinkles of MSG and ⅛ ts. of soy sauce, and bring to a boil. Boil uncovered until the liquid has reduced to about half. Cool to room temperature. >>> Continued to next message --- FreeMail 1.09 * Origin: Kitten's Kitchen Klub (1:138/240) From: LINDA SHORT Date: 09-01-95 Subject: tofu ⅖ ====================================================================== ==== ==== >>> Continued from previous message 5. Heat a small frying pan over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame and, shaking the pan almost constantly, warm them until they are a pale gold and their aroma is released. Bring to a paste in a suribachi (serrated mixing bowl) or, more easily, pulverize them at high speed in an electric blender with ⅛ ts. of soy sauce. Transfer the sesame seed paste to a mixing bowl and stir in the reserved tofu.

TO ASSEMBLE and SERVE:

Drain the konnyaku and its sauce through a sieve set over a small bowl. Stir 2 tbs. of the sauce into the sesame seed paste. then stir in 1 tb. sugar, ¼ ts. salt, a few sprinkles of MSG, the drained konnyaku, and the reserved grated carrot.

Serve as a first course or part of a Japanese meal.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@... From: Earl Cravens (Gourmet) Submitted By LINDA SHORT On 09-01-95

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