【Ingredients】 (5 servings)
・ Cooked Rice……５ bowls (ご飯 / Gohan)
・ Firm tofu……750g (150ｇ per person) (木綿豆腐/ Momen-dofu)
・ Katakuri flour……４tbsp (片栗粉 / Katakuriko)
・ Onion……1 (玉ねぎ / Tama-negi)
・ Shimeji mushrooms……200g（１〜２ packs） (しめじ / Shimeji)
・ Enoki mushrooms……150ｇ（１～２ packs） (えのき / Enoki)
・ Soy sauce……２ 1/2 tbsp (しょうゆ / Shoyu)
・ Mirin……２tbsp (みりん / Mirin)
・ Ginger (grated)……２tbsp (しょうが / Shoga)
・ Leeks (finely chopped)……２tbsp (万能ねぎ / Banno-negi)
・ White roasted sesame……１tsp (白炒りごま / Shiro irigoma)
・ Sesame oil……To taste (ごま油 / Goma-abura)
【How to Make】
① Split the block of tofu by cutting through it horizontally. Do not separate the top and bottom halves. Now cut the tofu in half lengthwise. Transfer the tofu to cooking paper to drain off the excess water.
② Thinly cut the onion. Remove the hard bottom portions of the shimeji mushroom stems and separate the mushrooms into smaller portions. Cut off the bottom portion of the enoki stems, cut the mushrooms in half lengthwise and separate into smaller portions.
③ Thoroughly coat the tofu with katakuri flour.
④ Pour 1-2tbsp of sesame oil (to fry tofu for one serving) into a frying pan and heat. Add the tofu and brown on both sides. When done, transfer to a plate. You’ll get better flavor if you use plenty of sesame oil, so adjust the amount of oil in the frying pan for the amount of tofu to be fried.
⑤ Add 1tbsp of sesame oil to a frying pan and heat. Fry the onions and then add the shimeji and enoki mushrooms and fry until they soften. Add the grated ginger, soy sauce, and mirin. Fry until the onions and mushrooms absorb all the flavors.
⑥ Place rice for one serving into a bowl. Add the tofu to the top of the rice, top this with the onions and mushrooms and then garnish with leeks and white roasted sesame.
Recipe Developed by: Machiko Tateno