■Boiled Tofu Topped with Mushrooms

Ingredients (Serves 8)                   
2 blocks tofu (kinugoshi)

3 cups water
1 tsp salt 
1 tbsp soy sauce
2/3 pack shimeji mushrooms
2/3 pack enoki mushrooms
1/2 onion
8 pieces Kanikama (imitation crab meat)
1/2 sheaf of trefoil (mitsuba)

2 cups soup stock (dashi)
1 tbsp sugar 
1 tbsp mirin(sweet rice wine)
a pinch of salt
2 tbsp soy sauce

4 tsp starch (katakuriko)
1 block ginger
1 tbsp oil

1 Cut tofu into quarters. Boil A. Add tofu and cook for 10 minutes.
2 Separate shimeji mushrooms into small pieces. Cut enoki mushrooms in half length.
Slice onion thinly and break kanikama into rough pieces.
3 Heat oil in a pan. Saute onion until it becomes transparent. Add shimeji, enoki and
kanikama and saute. Add B. After boiling, add starch dissolved in water to thicken soup.
4 Place tofu in a bowl. Pour 3 over tofu and garnish with grated ginger and trefoil. Serve hot.

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