1 tofu
2 bunches spinach
1/2 c. sesame seeds
3-4 tbsp. miso
2-3 aburage
2 konnyaku
Salt
2 tbsp. sugar
1/2 tsp. ajinomoto
Pinch of cayenne pepper
1-2 tbsp. soy sauce

Clean and wash spinach, boil in salt water. Let cool on cookie sheets. Squeeze out liquid and cut into 1 1/2 inch lengths. Pour boiling water over aburage in colander until oil is washed out. Drain. Cut konnyaku in half lengthwise and slice each half into 4 to 5 pieces. Slice again into 1/4 inch strips.

Heat heavy skillet, add age and konnyaku, cook over high heat. Add sugar, salt, ajinomoto, pepper and soy sauce. Cook until dry. Stir constantly.

Toast sesame seeds and grind in suribachi with miso. Squeeze water out of tofu by wrapping in clean dish towel. Add to sesame mixture and grind together. Combine with cooled konnyaku and aburage mixture and spinach. Mix well and add more sugar, salt or ajinimoto to your taste.