-
On a med. high flame heat the deep fry oil in heavy
deep fry pan. (either cast iron or enamel coated iron)
Deep fry the fu for about 5 seconds on each side
(when the oil is ready the fu should sizzle when it
touches the oil) be careful not to let the overheat
-
After
frying remove to paper towel to drain
-
Heat
a thick bottomed med. size sauce pan that has a lid
-
add
the sesame oil.
-
Saute
the onions with a pinch of sea salt for 5-10 min
- till sweet and glassy.
-
Cut
the fu in quarters for the large rings or leave
whole if using the small ones
-
Add
the fu to the onions and add water cover the
the fu.
-
Cover
the pan and let the steam build up, then turn down to simmer about
15 min.
- Check and make
sure that all the fu is absorbing the liquid - push it down into
the broth and turn it as needed.
-
Remove
lid and add mirin rice wine and shoyu.
-
Simmer
with the lid off for another 5 min. turn the
flame up a little if there to much water.
-
Now
add the ginger juice, snow peas and stir in the kuzu root starch
- cook another min.
-
Remove
from heat and serve with garnish!