Separately Simmered Butterbur and Grilled Bean Curd (Fuki to Yaki-doufu no Taki-awase)
1 bunch butterbur (fuki)
	1 cup bonito and kelp soup (dashi)
	2 tbsp sake
	1 tbsp sugar (satou)
	1/2 tbsp mirin		fuki	kinome
	1 tbsp light soy sauce (usukuchi)
1 grilled bean curd cake (yaki-doufu)
	1 cup bonito and kelp soup (dashi)
	1/3 cup sake
	1 tbsp mirin
	1/2 tbsp sugar (satou)
	3 tbsp light soy sauce (usukuchi)
4 young stems of Japanese pepper (kinome)
1. Cut off leaves of butterbur, wash and cut into a little shorter than pan's diameter. Then rub with salt on cutting board. 2. Boil the butterbur in hot water. When the color changes to fresh green, drain and soak in cold water. Peel the skin of butterbur and cut into 4cm long pieces. 3. Bring bonito and kelp soup with sake, sugar, mirin and light soy sauce to a boil and add the butterbur. Simmer for 2 or 3 minutes and turn off the heat and cool. 4. Bring bonito and kelp soup with sake, sugar, mirin and light soy sauce to a boil and add grilled bean curd. Simmer with small lid on. 5. Serve butterbur and grilled bean curd together in indevidual bowls. Place Japanese pepper on top. Serves 4