Simmered Beef and Bean Curd 　(Niku-doufu)
2 cake grilled bean curd (yaki-doufu)
2 bunch Takagamine spring leek (Takaganmine negi)
200g sliced beef (gyuuniku)
	1 cup bonito and kelp soup (dashi)
	3/4 cup sake			Takagamine negi
	3 tbsp sugar (satou)
	5 tbsp soy sauce (shouyu)
5cm dried kelp (dashi-kobu)
1. Place the kelp in a pot, fill with water and leave for 30 minutes. 2. Soak the grilled bean curd in cold water. Cut each cake into 4 pieces, place on the kelp and heat the pot. 3. Place the bonito and kelp soup, sake, sugar and soy sauce in another pot and bring to a boil. Add the spring leek. 4. When the spring leek become tender, add the beef and simmer briefly. 5. Dish up the grilled bean curd in individual bowl, garnish with spring leek and beef, and pour the simmering sauce. Serves 4