Shira-ae (tofu & sesame seed dressing with ve
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
