Rolled Tofu with Broth

• 200 g silken tofu (drain water)
• 3 cm burdock root (cut into thin shreds)
• 3 cm carrot (cut into thin shreds)
• 4 ~5 small shrimps (cut into 1cm chunks, sprinkle salt and potato starch, stir and leave for 5 mins, wash well and squeeze the lemon)
• 1 tsp salt for the shrimps
• 1 tbsp lemon juice for the shrimps
• 1 tbsp potato starch for the shrimps
• 5 ~10 edamame (green soy beans) (removed from the pod)
• 1 tbsp potato starch (dissolved in 1 tbsp water)

1. Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins.
2. Let them cool.
3. Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu.
4. Put another tofu on top.
5. Pierce edamame inside tofu from a cross section.
6. Wrap the tofu in plastic wrap tightly, tie up the both ends.
7. Prick holes in a whole of it with a skewer.
8. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat.
9. Let it cool to room temperature.
10. Pour 200 ml of 3 step's broth into another pan.
11. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them.
12. Just before eating, pour the 4 step's broth on the cutted in round slices tofu.

silken, burdock root, carrot, salt, salt, lemon juice, starch, starch

Taken from cookpad.com/us/recipes/275767-rolled-tofu-with-broth (may not work)