Ingredients: - 2 blocks firm tofu
- 4 shiitake mushrooms, sliced
- 360 ml (1 1/2 cup) dashi soup stock
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1/2 carrot, cut into thin strips
- 1/2 small onion, thinly sliced
- 1 enoki mushroom, cuto into 2-inch length
- 2 Tbsp katakuriko (potato starch), or corn starch
- katakuriko, or corn starch for dusting tofu
- vegetable oil for frying.
Method: - Wrap tofu with paper towels and place it on a cutting board.
- Put another cutting board or a plate on the tofu to express the liquid from the tofu block. Stand for 15 minutes.
- Put dashi, mirin, and soy sauce in a medium pot and heat on medium heat.
- Add carrot and onion in the soup and simmer until vegetables soften. Add shiitake and enoki mushrooms to the pot.
- Mix katakuriko starch and 2 Tbsp of water in a small bowl. When the sauce boils, add the starch and water mixture in the mushroom sauce and stir quickly. Remove from the heat.
- Dry drained tofu with fresh paper towels and cut each tofu block in half.
- Dust tofu with katakuriko starch thinly.
- Heat oil to 180oC (350oF) in a deep frying pan and fry tofu until turn brown.
- Divide fried tofu into individual bowls and pour mushroom sauce over them.
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