Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Pieces Canned Konnyaku
1 ea Sm Carrot, Scraped Shred
1 ts Vegetable Oil
3 ts Sugar
1/4 ts Soy Sauce
1 ea 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.

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