PREPARE IN ADVANCE:
Bring 3/8 pt water to boil and drop in Konnyaku.
Return to boil and drain immediately. Bring another
3/8 pt water to boil and drop in the loaf of Tofu.
Reduce heat and simmer for 5 minutes, drain and cool
to room temperature. Wrap Tofu in a towel and napkin
and squeeze to remove moisture. Rub through a sieve
over a bowl.
Cook the Carrots for 30 minutes.
Heat oil over high heat. Stir in the Dashi, 1/2 t
sugar, salt, MSG, and 1/8 t Soy Sauce. Bring to boil.
Continue to boil until liquid has reducet by half.
Cool to room temp. Roast sesame seeds and grind into a
paste and mix with Tofu. TO ASSEMBLE AND SERVE: Drain
the Konnyaku and its sauce through a sieve set over a
small bowl. Stir in 5 t of the sauce into the
Sesame-seed/Tofu Paste. Stir in 2 1/2 t salt, MSG,
the drained Konnyaku, and the grated Carrot.
