Ingredients (4 servings):
Daikon - 100 g
Carrot - 30 g
Usuage (fried tofu) - 20 g
Daikon's leaves - 20 g
Momen-dofu (tough tofu) -100 g
Vegetable oil - 20 ml
Sake - 30-50 ml
Usukuchi-shoyu (light soy sauce) - to taste
Karri powder - to taste
Cooked rice - if you wish

Preparation:
1. Wash daikon and carrot, peel thinly and cut on small pieces.
2. Cut usuage on small pieces.
3. Cut daikon's leaves very small.
4. Wrap momen-dofu in towel, put under a press for 10 minutes to move excess moisture away. Then put it in a deep cup and crumble up.
5. Put momen-dofu in a hot frying pan, fry till it becomes hard and is divided on granules.
6. Heat oil on another frying pan. Fry daikon and carrot slightly, then add sake and stew. When daikon becomes soft add usuage, daikon's leaves, momen-dofu. Mix thoroughly, add soy sauce, karri powder and mix ones more.
7. Put the course in the plate and powder with karri.
* If you wish you could add some cooked rice in course.

Previous