Instructions: 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.

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