INGREDIENTS
- 材料
- 分量
- *** Vegetables
- Konjac
- 150g.
- Carrot
- ½
- Dried Shiitake mushroom (After using for Vegetable Soup Stock)
- 2 or 3 pce.
- *** for Shiraae vegetable broth
- Vegetable dashi
- 1 cup
- Soy sauce
- 1 tbsp.
- Mirin
- 1 tbsp.
- *** for tofu mixture
- Soft tofu
- 150g
- Ground-up sesame seeds
- 1 tbsp.
- White miso
- 20 g
- Mirin
- 3 tsp.
- Soy sauce
- 1½ tsp.
- Salt
- A pinch
*** METHOD ***
- 1
① Place the tofu on a plate lined with a paper towel, and put a flat utensil (ex.cutting board with a bottle of water)to drain excess water over night.
- 2
② Cut the Konjac into strips.
- 3
③ Cut the carrot into thin strips.
- 4
④ Remove the stems from the shiitake mushrooms, and cut the caps into slices 3 mm thick.
- 5
⑤ Combine the Shiraae vegetable broth and all the vegetables in a medium pan, and cook for 10 minutes, or until the carrot is tender over medium heat. Keep soaking the vegetables in the broth. It will absorb flavors while it is cooled.
- 6
⑥ Place the tofu in a mortar and grind. Season with the sugar, soy sauce and salt.
- 7
⑦ Add the ⑤ vegetables and toss to coat with the tofu mixture.
