Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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