19 oz. firm tofu (1 block)
3 dried shitake mushrooms
5 oz. Daikon radish
1 1/2 oz. carrot
1/2 pkg. konnyaku
2 oz. snow peas
2 tbsp. white sesame seeds
2 tsp. sugar
2 tsp. mirin

Place tofu into medium boiling water until it floats. Drain and squeeze water out with a cloth. Toast sesame seeds and grind to paste. Soak shitake mushrooms to soften, cut stem off and slice julienne. Lightly squeeze water out.

Peel and cut Daikon radish and carrot julienne and lightly salt. Knead until wilted, rinse in water and squeeze out water. Cut konnyaku julienne and boil in salted water 3 minutes, rinse and drain.

String snow peas and boil in water 3 minutes, drain and cut 1 inch long. Mix tofu and sesame paste with sugar and mirin. Add Daikon, carrot, shitake, konnyaku, snow peas and mix. Makes 4 servings.