Shira-ae (tofu & Sesame-seed Dressing W/ Vege Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 each: Pieces Canned Konnyaku,
1 each: Sm Carrot, Scraped & Shred
1 tsp: Vegetable Oil,
3 tsp: Sugar,
1/4 tsp: Soy Sauce,
1 each: Loaf Tofu,
1 pinch: Salt,
6 tbsp: Niban Dashi,
1 pinch: MSG,
2 1/2 tsp: White Sesame-Seeds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp