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.