Bean Curd Dressing 　　　(Shira-ae)
1/2 carrot (ninjin)
1/2 devil's tougue jelly (konnyaku)
4 dried wood ear mushroom (kikurage)
	1/2 cup bonito and kelp soup (dashi)
	1 tbsp sake			konnyaku	kikurage
	1/2 tbsp sugar (satou)
	1/2 tbsp mirin
	1 1　tbsp soy sauce (shouyu) 　2
1/2 bunch water parsley (mitsuba)
1/2 firm bean curd cake (momen-doufu)				mitsuba
2 tbsp white sesami seeds (shiro-goma)
	3 tbsp bonito and kelp soup (dashi)
	1 tbsp sugar (satou)
	1/2 tsp light soy sauce (usukuchi)
	a pinch of salt (shio)
1. Peel the carrot and cut into 3cm long bar rectangles. 2. Boil devil's tougue jelly in hot water, drain and cut into 3cm long bar rectangles. 3. Soak the dried wood ear mushroom in cold water to soften, chop off and throw away the hard part. Cut into fine strips. 4. Boil the water parsley, drain, rince in cold water and cut into 3cm long pieces. 5. Place the carrot, devil's tongue jelly and wood ear mushroom in bonito and kelp soup with sake, sugar, mirin, and soy sauce and bring to a boil. 6. Put rough mushed bean curd in boiling water with salt. When the bean curd floats, drain throughly. 7. Roast sesami seeds until they sputter and grind in a mortar until half ground. Add strained bean curd, bonito and kelp soup, sugar and light soy sauce. 8. Dress ingredients with bean curd dressing. Serves 4