Age Tofu Yasai An Kake

Mr. Shizuo Tsubata

• ½ block tofu
• Flour
• 3 pieces bacon
• 2 dried mushrooms, soaked in water
• 1 bamboo shoot
• ¼ carrot
• 1 small onion
• 2 string beans
• 1 cup Hi-Me dashijiru
• 3 tablespoons sake
• ⅛ teaspoon salt
• 3 tablespoons shoyu
• 2 tablespoons sugar
• Dash of gourmet powder
• 2 tablespoons cornstarch
• Ginger juice

Drain water from tofu. Cut into 12 or 15 pieces. Flour and deep fry. Cut bacon in ½-inch lengths and fry. Cut all vegetables in strips except green beans and fry in bacon fat. Combine vegetables and bacon; add Hi-Me dashijiru. When stock boils, add sake, salt, shoyu, sugar and gourmet powder. Thicken sauce with cornstarch.

Arrange tofu in a dish, pour vegetable mixture over tofu. Sprinkle ginger juice and garnish with thinly sliced string beans which have been boiled in salted water. Serve hot.