“Boiled Tofu Topped with Mushrooms”

Ingredients (8 servings)
2 blocks tofu (kinugoshi)
A
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)

B

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

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

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