Mashed and Deep-fried Bean Curd 　　(Toufu no Yose-age)
1 firm bean curd cake (momen-doufu)
3 tbsp wheat flour (komugiko)
2 sheets dried bean curd skin (yuba)
8 beaf steak leaves (ao-jiso)
1 sheet dried laver, largest size (yakinori)				yuba, dried	ao-jiso
oil
20g ginger (tsuchi-shouga)
	1cup kelp and bonito soup (dashi)
	4 tbsp soy sauce (shouyu)
	4 tbsp mirin			tsuchi-shouga
1. Drain off water of the bean curd with paper towel and mash. Add wheat flour and mix. 2. Cut the bean curd skin and dried laver into 8 equal parts. 3. Wash the beaf steak leaves. Peel the ginger and grate. 4. Heat the oil up to 170ﾟC in a frying pan. Deep-fry the mashed bean curd placed on beaf steak leaf, on bean curd skin and on dried laver. 5. Put kelp and bonito soup, soy sauce and mirin in a pan and bring to a boil to make dipping sauce. 6. Dish up each deep-fried bean curd in individual dishes with grated ginger and pour dipping sauce in individual bowls. Serves 4