Cubic Bean Curd Boiled in an Earthen Pot 　　　(Yu-doufu)
4 cakes bean curd, soft type (kinugoshi doufu)
1 bunch spring leek (negi)
2 wheat gluten in the shape of maple leaf (momiji-fu)
2 small pack dried bonito flakes (hana-katuo)
20cm dried kelp (dashi-kobu)				momiji-fu
soy sauce, properly (shouyu)
2 cups bonito and kelp soup (dashi)
red pepper mixture (shichimi tougarashi)
1. Place the dried kelp in a earthen pot, fill water and keep soaking for 1 hour. 2. Soak the bean curd in cold water and cut each cake of bean curd into 6 or 8 pieces. 3. Cut the wheat gluten into 3mm thick. 4. Cut the spring leeks into thin round. 5. Place the pot with kelp over heat. When the water is warmed, place the small stainless pot in the center of earthen pot. Pour bonito and kelp soup added with soy sauce, spring leek, dried bonito flakes and red pepper mixture in the stainless pot. 6. Add the bean curd and the wheat gluten in the earthen pot. 7. When boiled, scoop up bean curd and wheat gluten from hot water, soak in soup and dish up in individual bowl. Serves 4