Boiled and Half-dried Bonito, Grilled Bean Curd and Canola Brossoms, Simmered Together (Namabushi to Yaki-doufu to Nanohana no Nimono)
4 steaks boiled and half-dried bonito (namabushi)
1 cake grilled bean curd (yaki-doufu)
1 pack canola blossoms (nanohana)
A	2 cup bonito and kelp soup (dashi)
	1 cup sake		namabushi	nanohana
	3 tbsp light soy sauce (usukuchi)
	1 tbsp soy sauce (shouyu)
	1 tbsp sugar (satou)
	1 tbsp mirin
1. Wash the canola blossoms and cut the stem off. Them boil the canola and drain. 2. Cut the grilled bean curd into 4 equal parts. 3. Place the boiled and half-dried bonito and the seasonings shown A in a pan and bring to a boil. When it brought to a boil, cook over low heat with small lid for 10 minutes. 4. Then add the grilled bean curd. 5. When the simmering sauce is reduced to 1/4, add the canola blossoms and simmer until the simmering sauce is gone. 6. Dish up boiled and half-dried bonito, grilled bean curd and canola blossoms in individual bowl. Serves 4