Simmered String Seaweed (Arame no Nitsuke)
36g dried string seaweed (arame)
1 carrot (ninjin)
1 sheet fried bean curd (aburaage)
	1 1 　cup bonito and kelp soup(dashi) 　3
	2 tbsp sake		arame
	2 tbsp sugar (satou)
	1 1 　tbsp soy sauce (shouyu) 　2
	1 1 　tbsp light soy sauce (usukuchi) 　2
	2 tbsp mirin
	1 tbsp sesame oil (goma-abura)
1. Soak string seaweed in water for 10 ro 15 minutes. Wash string seaweed and drain off the water. 2. Soak fried bean curd in hot water and cut into 3 mm thin. 3. Wash the carrot, peel the skin and cut into 5 mm rectangles. 4. Heat sesame oil in a pot and fry sting seaweed. Add the fried bean curd and the carrot, and fry for a while. 5. Add the bonito and kelp soup, and bring to a boil. Add sugar, sake, soy sauce, light soy sauce, and mirin. Reduce the heat until all the liquid is decreaced to 1/4. Serves 4