Fermented Beans, Fried and Dressed with Vegetable Sauce (Age-nattou no Gomoku Ankake)
3 cup fermented beans (nattou)
8 snow peas (kinusaya)
1/2carrot (ninjin)
4 dried pasania mushroom(hoshi-shiitake)
30g flour (komugiko)			nattou	kinusaya
1 egg (tamago)
salad oil (sarada-abura)
dashi
2 tbsp sugar (satou)
2 tbsp sake			hoshi-shiitake	katakuri-ko
2 tbsp soy souce (shouyu)
potato starch (katakuri-ko)
1. Combine fermented beans with flour and egg, divide in 8 lumps and deep-fry. 2. Peel the carrot and cut into match sticks. 3. Dip dried pasania mushroom in tepid water. Take the softend mushroom out from the water (leave the water for flavor), remove stems and cut in 3mm thickness. 4. Add dashi to remained mushroom flavored water so that soup amount to 2 cups. Boil carrot and pasania mushroom with soup, and season with sugar, sake and soy sauce. 5. Boil snow peas, cut in thin pieces and add to the pan. 6. Add water to potato starch and stir. Add watered potato starch into the pan stiring well. 7. Place fermented beans in individual bowl and pour soup. Serves 4