Fried Bean Curd Mixed with Vegetables and Seaweed 　　　(Gisei Doufu)
2 cakes regular bean curd (momen doufu)
3 eggs (tamago)
1 carrot (ninjin)
1 can edible brown seaweed (hijiki)
50g kidney beans (sando-mame)			hijiki
	3 tbsp sake
	3 tbsp sugar (satou)
	3 tbsp light soy sauce (usukuchi)
1 cut daikon raddish
canola oil
1. Boil the bean curd in boiling water and drain. 2. Peal the carrot and cut into match sticks. 3. Cut the kidney beans off the edges and boil. Then drain off the water and cut into diagonally. 4. Open the canned edible brown seaweed. 5. Fry the carrot, edible brown seaweed and kidney beans with canola oil. Add sugar, sake, light soy sauce, and the bean curd. Fry until all liquid is gone. Then add 1/2 of beaten eggs and fry until to be soft boiled. 6. Put the dough in the square omelet pan. Add the rest of beaten eggs. Then fry the dough for 10 minutes with lid over the midium heat. 7. Curve the bean curd mixed with vegetables and seaweed, dish up on individual plate with grated daikon radish. Serves 4