Calories: 111kcal　Protein: 5.4g　Fat: 25g　Carbohydrates: 15.1g ■Ingredients per serving (g)

• soft tofu … 80
• carrot s… 20
• burdock … 20
• onion … 20
• Japanese parsley … 10
• soy sauce … 4.3
• sake … 7
• sweet sake…3
• starch … 5
• water (for starch)…5
• pepper … 0.02
• Japanese soup stock … 100

■Directions

1. Drain excess water off the tofu and cut in 5cm cubes.
2. Cut the burdock into sticks and the onion into 2mm thin slices. Cut the carrots into 3mm wedges and cut out the wedge into flower shapes using a cutter. Cut the Japanese parsley into 4cm lengths.
3. Boil the Japanese soup stock, soy sauce, sake and sweet sake in a pan.
4. Add the burdock, onion and carrots to 3. and cook until tender.
5. Add the water dissolved starch to thicken sauce and add the Japanese parsley.
6. Place the tofu warmed in Japanese soup stock on a dish and pour the sauce over top.

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