Shira-ae (tofu & Sesame Seed Dressing With Ve

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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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