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4–3
.Medium
Published 1986
The Japanese have many fanciful names for their dishes. This one refers to the garnish of fried bean curd; the golden brown is called “fox-colored.”
Cut each slice of bean curd in half or thirds and blanch the pieces in boiling water to remove excess oil. Drain and pat dry. In a small saucepan, combine the stock, soy sauce and syrupy wine to make a cooking broth. Simmer the bean curd slices for 4–5 minutes in the broth.
Wash and trim the spinach. Blanch it in boiling salted water to cover for about 1 minute or until bright green and