Tofu & Vegetable Sukiyaki
|Bamboo shoots||2 Cup (32 tbs)|
|Dried mushrooms||2 Cup (32 tbs)|
|Green beans||2 Pound|
|Bean curd square||2|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Mushroom liquor||1⁄4 Cup (4 tbs)|
Soak the dried mushrooms and save the liquor.
Slice bamboo shoots, mushrooms and white onions finely.
Cut other ingre- dients finely diagonally, and cut Tofu into 1 inch squares.
Arrange separately in neat.
piles on large platter ready for cooking on grill.
For sauce: simmer shoyu, honey and mushroom liquor for 3 minutes.
Brown onions lightly.
Add vegetables, spreading thinly, cook for 15 minutes over low flame, then add balance of sauce.
Serve in bowls over brown rice.