Clam Tofu

• 1 tbsp. butter or margarine
• 1 onion, sliced
• 1 gobo (burdock) slivered (optional)
• 3 dried mushrooms soaked in 1 cup water and slivered
• Mushroom water
• 1/3 cup shoyu
• 1 tbsp. sake (rice wine)
• ½ tsp. salt
• ¾ block tofu, cut in 1″ cubes
• Clam juice
• 1 can Hokki clams, sliced
• 4 stems watercress
• 3 eggs, (optional)

Fry onion in butter. Add gobo and mushrooms and cook for 2 minutes. Add mushroom water, seasonings, tofu, clam juice, cook 10 minutes. Add clams and watercress, cook 1 minute. Pour beaten eggs on top and cover pan, cook 2 minutes. Makes 4 servings.