When the tofu is steamed in donabe steamer, "Mushi Nabe", the flavor become richer.
![photo file_zps97d9a70b.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps97d9a70b.jpg)
All I need to do is just get the sauce and topping ready.
![photo file_zps3646fa19.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps3646fa19.jpg)
Steam the ingredients (add the shungiku at the end).
![photo file_zpsa7beaf89.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsa7beaf89.jpg)
![photo file_zps97d9a70b.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps97d9a70b.jpg)
And once it's ready, enjoy immediately.
Steamed Tofu with Black Sesame Sauce
Ingredients: (4-6 appetizer servings)
19 oz (560 g) medium-firm tofu (I like Meiji Tofu)
6 medium-size shiitake mushrooms, cut in half
4 oz (120 g) chrysanthemum leaves ("shungiku")
1 scallion, minced
(Black sesame sauce)
1 1/2 tablespoons black sesame paste
1/2 tablespoon raw brown sugar
1 1/2 tablespoons Japanese black vinegar ("kurozu")
1 1/2 tablespoons soy sauce
1/2 teaspoon "La-yu" chili oil
1 teaspoon black sesame seeds, roasted and ground
Procedure:
- Whisk together the ingredients for the sauce. Set aside.
- Get "Mushi Nabe" ready according to the basic steaming instructions.
- Place the tofu in the center of the steam grate. Arrange the shiitake mushrooms in two opposite sides of the tofu.
- Cover with lid and steam for 8 minutes or until the tofu is heated through and mushrooms are cooked over medium-high heat.
- Add the chrysanthemum leaves in the the other open sides of the tofu. Cover again and cook for 1 minute.
- Slice the tofu and serve into individual bowls with the mushrooms and chrysanthemum leaves. Pour the sauce and sprinkle some scallion to serve.