Title: Shira-Ae (Tofu & Sesame-Seed Dressing W/ Vegetables)
Categories: Vegetable Salad Oriental
Yield: 6 Servings
| 2 | | Pieces Canned Konnyaku |
| 1 | | Sm Carrot, Scraped & Shred |
| 1 | ts | Vegetable Oil |
| 3 | ts | Sugar |
| 1/4 | ts | Soy Sauce |
| 1 | | Loaf Tofu |
| 1 | pn | Salt |
| 6 | tb | Niban Dashi |
| 1 | pn | MSG |
| 2 1/2 | ts | White Sesame-Seeds |
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.