Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Cold water Packaged kombu and washed
1 4 inch square kombu (dried Under cold running water
Kelp), cut with a heavy 4 Cakes tofu (soybean curd),
Knife from a sheet of Fresh or canned

-----------------------DIPPING SAUCE----------------------------
1/2 c All purpose soy sauce Sherry
2 tb Mirin (sweet sake), or MSG
Substitute 5 ts. pale dry

--------------------------GARNISH-------------------------------
4 Scallions; including 3 Dried bonito)
Inches of the green stems 1 Sheet packaged nori (dried
1 tb Ginger; scraped fresh grated Laver)
1 tb Hanakatsuo (fine flaked

PREPARE AHEAD: 1. In a small saucepan, combine 1/2 cup soy sauce with
2 tbs. of mirin (or the dry sherry) and sprinkle lightly with MSG.
Bring to a boil, stirring constantly, then pour into individual
serving bowls.

2. slice the 4 scallions crosswise into very thin rounds.

3. Garnish the sauce with the scallions, ginger, Hanakatsuo and
nori, and then set aside.

4. Cut the 4 cakes of tofu into 1 inch cubes.

5. Pass the sheet of nori over a flame on one side only and cut it
into 1/2 inch square pieces.

TO COOK and SERVE:
following the nabe procedure described in the "Sukiyaki" recipe,
place the cooking pot of your choice on the dining table. Pour in
the 6 cups of cold water, add the square of kombu, and bring to a
boil.
Drop in the tofu and simmer gently for 2 to 3 minutes--if cooked too
rapidly or too long, the tofu will harden.
Scoop the tofu out of the broth with a slotted spatula or spoon and
place individual bowls. Ladle a little of the broth into each bowl,
and serve with the dipping sauce and garnishes.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan

Earl Cravens earl.cravens#mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 09-01-95

Browse by categories