Recipe#25059

Title: Shira-ae (tofu & Sesame Seed Dressing With Ve

Soar

Yield: 6 servings
 
      2 ea Pieces canned konnyaku
           -- drained and shredded
      1 ea Tofu block
      1 sm Carrot, shredded
      1 ts Salt
      1 ts Vegetable oil
    1/2 c  Niban dashi
      4 ts Sugar
    1/4 ts All purpose soy sauce
      3 tb White sesame seeds
 
  Bring 1 c water to a boil in a small pot & drop in the
  shredded konnyaku. Return to the boil, then drain
  immediately & cool to room temperature.
  Bring another cup of water to a boil & drop in the
  tofu.  Simmer uncovered over moderate heat for 5
  minutes, drain, & cool to room temperature.  Wrap the
  tofu in a kitchen towel or napkin & 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.
  In another bowl, soak the shredded carrots in 1/4 c
  cold water & 1/2 ts of salt for about 30 minutes.
  Drain, squeeze dry & set aside. In a small pot heat 1
  ts vegetable oil over high heat until a light haze
  forms above it.  Stir in the konnyaku, kashi, 1 ts of
  sugar, the remaining salt & 1/8 ts soy sauce.  Bring
  to a boil & simmer, uncovered until the liquid has
  reduced by half.  Cool to room temperature.
  Heat a small frying pan over high heat until a drop of
  water flicked across its surface evaporates instantly.
  Add the sesame &, shaking the pan almost constantly,
  warm them until they are a pale gold & 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 1/8 ts of soy sauce.
  Transfer the sesame seed paste to a mixing bowl & stir
  in the reserved tofu. 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.  Stir in 1 tb
  sugar, 1/4 ts salt, the drained konnyaku, & the
  reserved grated carrot.
  Serve as a first course or part of a Japanese meal.