Shira-ae (tofu and sesame-seed dressing w/ vegetables)
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | \N | Pieces Canned Konnyaku |
| 1 | \N | Sm Carrot, Scraped & Shred |
| 1 | teaspoon | Vegetable Oil |
| 3 | teaspoons | Sugar |
| ¼ | teaspoon | Soy Sauce |
| 1 | \N | Loaf Tofu |
| 1 | pinch | Salt |
| 6 | tablespoons | Niban Dashi |
| 1 | pinch | MSG |
| 2½ | teaspoon | White Sesame-Seeds |
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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