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["Rehydrate the kurumabu in the refrigerator overnight (up to 2 days is fine).", "If you're in a hurry, boil them in water for about 10-15 minutes before baking.", "To make the white sauce: Saute the onion, add flour and butter, then add the soy milk.", "It will be slightly thick.", "Season well with a scant teaspoon of salt.", "To make the meat sauce: Saute the onion, push it to the side of the pan, then saute the garlic.", "Add the ground pork, the ""A"" ingredients, the canned tomato and consomme, then simmer.", "Thoroughly squeeze the excess water from the kurumabu.", "Cut them into eighths, arrange a layer in the bottom of the baking pan, then spread on a layer of the white sauce.", "Cover the layer of white sauce with the parboiled Chinese cabbage, carrots, and Parmesan cheese.", "Add another layer of kurumabu, then pour on the meat sauce.", "Sprinkle with your choice of cheese, then bake for 20-30 minutes in an oven preheated to 200C.", "If preparing for baking the next day, let it sit in the refrigerator or ""fresh food"" compartment of your refrigerator.", "Addendum: If preparing for baking the following day, be extra thorough in squeezing the excess water from the kurumabu, since the moisture tends to accumulate.", "Prepare the sauces on the thick side, and let them cool before adding to the baking pan."]
