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Add a photoServings: 6
Ingredients
- 2 piece Canned Konnyaku
- 1 sm Carrot, Scraped & Shred
- 1 tsp Vegetable Oil
- 3 tsp Sugar
- 1/4 tsp Soy Sauce
- 1 loaf Tofu
- 1 pch Salt
- 6 Tbsp. Niban Dashi
- 1 pch MSG
- 2Â 1/2 tsp White Sesame-Seeds
Directions
- 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 min, drain and cold 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 min.
- 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 till liquid has reducet by half. Cold 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 liquid removed Konnyaku, and the grated Carrot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 16 | 47% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 56mg | 2% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.64g | 2% |
| Protein 1.28g | 2% |
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