Shira-ae (tofu & sesame seed dressing with ve
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Shira-ae (tofu & sesame seed dressing with ve
  Tofu    Side dish    Vegetables    Dressings  
Last updated 6/12/2012 1:22:48 AM. Recipe ID 55611. Report a problem with this recipe.
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      Title: Shira-ae (tofu & sesame seed dressing with ve
 Categories: Side dish, Vegetables
      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.
 




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Recipe ID 55611 (Apr 03, 2005)

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