Simmered Dried Bean Curd and Pasania Mushroom (Kouya-doufu to Hoshi-shiitake no Nimono)
2 dried bean curd (kouya-doufu)
1 wheat gluten in the shape of maple leaf (momiji-fu)
	3 cup bonito and kelp soup (dashi)
	4 tbsp sake
	3 tbsp sugar (sayou)		kouya-doufu	hoshi-shiitake
	3 tbsp soy sauce (shouyu)
	1 tbsp mirin
	1 tsp salt (shio)
8 dried pasania mushrooms (hoshi-shiitake)
	1 1　 cup stock (modoshi-jiru) 　2		kinusaya	momiji-fu
	2 tbsp sake
	2 tbsp sugar (satou)
	2 tbsp soy sauce (shouyu)
	1 tbsp mirin
8 snow peas (kinusaya)
1. Rehydrate the dried bean curd in tepid water and drain. Cut into 8 equal parts. 2. Cut the wheat gluten into 8 equal parts. 3. Simmer the dried bean curd and wheat gluten in soup, sake, sugar, soy sauce, mirin and salt. 4. Rehydrate the dried pasania mushrooms in tepid water added with sugar. 5. Cut away the stems of the pasania mushroons and simmer in the stock, sake, sugar, soy sauce and mirin. 6. Remove the string of smow peas and boil. 7. Dish up the dried bean curd, pasania mushrooms, wheat gluten and snow peas in individual bowl. Serves 4