Gan Modoki

Mrs. Tooka Ida

SERVINGS 6

• 1/3 cup dried shrimps
• 3 cups water
• 2/3 cup shoyu
• 1/2 cup sugar
• 6 aburage cut in halves
• 3 tofu, mashed and squeezed
• 1 carrot, cut in long slender strips
• 2 medium gobo — skin removed and shaved in strips
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon gourmet powder
• 1 tablespoon cornstarch

Make stock with shrimps and water. Add shoyu and sugar. Mix tofu, carrot, gobo, eggs, salt, gourmet powder and cornstarch and fill in aburage. Tie with kanpyo or string and cook them slowly in prepared stock for 1 1/2 hours. Serve with hot rice.

This is a good meat substitute.