Shira-ae (tofu and sesame-seed dressing w/ vegetables)

6 Servings

Ingredients

Quantity Ingredient
2 Pieces Canned Konnyaku
1 Sm Carrot, Scraped & Shred
1 teaspoon Vegetable Oil
3 teaspoons Sugar
¼ teaspoon Soy Sauce
1 Loaf Tofu
1 pinch Salt
6 tablespoons Niban Dashi
1 pinch MSG
2½ teaspoon White Sesame-Seeds

Directions

PREPARE IN ADVANCE:

Bring ⅜ pt water to boil and drop in Konnyaku. Return to boil and drain immediately. Bring another ⅜ 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, ½ t sugar, salt, MSG, and ⅛ 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 2½ t salt, MSG, the drained Konnyaku, and the grated Carrot.

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

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