Deep-fried and Grilled Bean Curds Coupled in a Pan 　　　(Meoto Daki)
1 grilled bean curd (yaki doufu)
2 deep-fired bean curd cutlets (atuage)
	3 cup bonito and kelp soup (dashi)
	3 tbsp sugar (satou)
	3 tbsp light soy sauce (ucukuchi)
	3 tbsp sake
	1 tbsp mirin
	1 tsp soy sauce (shouyu)
1. Cut the grilled bean curd into 8 pieces. 2. Soak the deep-fried bean curd cutlets in hot water and cut into halves. 3. Put bonito and kelp soup, sake, sugar, soy sauce, mirin and light soy sauce in a pan, and bring to a boil. Add grilled bean curd and deep-fried bean curd cutlet, and simmer. Serves 4