Green Soy Beans and Edible Brown Seaweeds Dressed with Bean Curd (Eda-mame to Hijiki no Shira-ae) |
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| 1 canned edible brown seaweeds (hijiki) |  |
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A |
1/2 tbsp canola oil (sarada-yu) | |||
| 1/2 cup bonito and kelp soup (dashi) | ||||
| 1/2 tbsp sugar (satou) | ||||
| 1/2 tbsp mirin | hijiki | |||
| 1 1 tbsp soy sauce (shouyu) 2 |
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| 1 tbsp sake | ||||
| 1 cake firm bean curd (momen-doufu) | ||||
| 1 tbsp white sesame seeds (shiro-goma) | ||||
| B |
3 tbsp bonito and kelp soup (dashi) | |||
| 1 tbsp sugar (satou) | ||||
| 1/2 tsp light soy sauce (usukuchi) | ||||
| a pinch of salt (shio) | ||||
1. Fry edible brown seaweeds with canola oil. Pour bonito and kelp soup and add sake, sugar, mirin and soy sauce. Then let it be cool. 2. Boil the green soy beans in boiling salted water. Drain off the water and shell peas. 3. Boil the broken firm bean curd in boiling salted water. When bean curd come up to surface, drain off the water. 4. Roast the sesame seeds until they sputter and grind in a mortar until half ground. Add bean curd, bonito and kelp soup, sugar, light soy sauce and salt. Then mix. 5. Add 3 tbsp edible brown seaweeds and green soy beans. Serves 4 |
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