Bean Curd Humberg Steak 　　　(Toufu Hambagu)
1 cake bean curd (toufu)
150g beans lees (okara)
1 canned edible brown sea-weeds (hijiki)
1 carrot (ninjin)
1 egg (tamago)			okara	hijiki
1/2 burdock root (gobou)
A	4 tbsp potato starch (katakuri-ko)
	1/2 cup milk (gyuunyuu)
	a pinch of salt (shio)
	a pinch of pepper (koshou)		gobou	shimeji
	2 tbsp soy sauce (shouyu)
	1 tbsp sugar (satou)
B	4 tbsp white miso
	20g butter
	2 cup white wine (shiro wain)		maitake	kinusaya
	1 tbsp sugar (satou)
1 sack beech mushroom (shimeji)
1 sack oak mushroom (maitake)
10 snow peas (kinusaya)
4 young stems of Japanese pepper (kinome)			kinome
olive oil
1. Drain the bean curd with paper towel or kitchen cloth. 2. Peel the carrot and mince or cut into thin strips. 3. Wash burdock root with a kitchen brush and scrape the skin with the back edge of a kitchen knife. Shave the burdock root with a kitchen knife as if sharpening a pencil, and dip in water with vinegar to remove biterness. 4. Boil the snow peas, drain and cut into thin strips. 5. Mix the beans lees, carrot, burdock root, edible brown sea-weeds and bean curd. Add beaten egg and some ingredients shown A, knead well and divide into 4 rough balls. 6. Heat the olive oil in the frying pan, put the rough balls and grill until both sides browned well. 7. Take bean curd balls out, add the beech mushrooms, oak mushrooms and snow peas and saute. Add the seasoning shown B and bring to a boil. Return the balls to the pan and coat the simmering sauce. 8. Dish up the bean curd balls in indevidual dishes and pour simmering sauce. Serve with young stem of Japanese pepper. Serves 4