A very nice but quite complicated and time-consuming cold dish.<\/p>\n
Ingredients:
\n\u8c46\u8150 Tofu 1 box
\n\u4eba\u53c2Carrot just for color
\n\u3053\u3093\u306b\u3083\u304fKonnyaku similar to carrot
\n\u307b\u3046\u308c\u3093\u8349Spinich\u30fb\u6625\u83caShungiku a bunch or half<\/p>\n
Method:
\n1. Dry Tofu with paper towel to squeeze out the water after a while
\n2. Cut Konnyaku and carrot to small pieces 5mm*1cm, boil small amount of water, add a bit of \u3060\u3057 dashi, soy sauce, salt, sake, and mirin, add Konnyaku and carrot, cook under small flame until flavored.
\n3. Wash and cut off bottom of green vege, if the string is too thick, cross cut the bottom to four so it’s easy to boil, boil in salted water briefly 30 seconds since they get cooked easily, and we don’t like soft soggy vege here, straight to cold water, and squeeze out water before cut to small pieces, or cut first before squeeze
\n4. Press Tofu through a sift, add flavored Konnyaku, carrot, cutted vegetables, add sugar, salt and \u713c\u304d\u3044\u308a\u3054\u307ebaked\/mashed sesame<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
A very nice but quite complicated and time-consuming cold dish. Ingredients: \u8c46\u8150 Tofu 1 box \u4eba\u53c2Carrot just for color \u3053\u3093\u306b\u3083\u304fKonnyaku similar to carrot \u307b\u3046\u308c\u3093\u8349Spinich\u30fb\u6625\u83caShungiku a bunch or half Method: 1. Dry Tofu with paper towel to squeeze out the water … Continue reading