Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More by Salinas Press

Author:Salinas Press
Language: eng
Format: epub
Publisher: Salinas Press
Published: 2014-06-16T00:00:00+00:00

In a large skillet over medium heat, heat the oil until it shimmers. Add the tofu and fry, turning the pieces over, until they’re golden brown on all sides. Remove to a plate covered with 2 layers of paper towels, and lay a sheet of foil over the top to keep the tofu warm. Set aside.

In a medium saucepan over medium-high heat, bring the dashi, soy sauce, and mirin to a high simmer. Add the mushrooms and cook until they’re tender, about 2 minutes.

Slowly add the cornstarch mixture to the pot, whisking to keep lumps from forming. Continue stirring until the sauce comes to a boil and thickens, 3 to 4 minutes.

Put 1 piece of tofu on each of 4 plates. Pour the sauce over the top and serve.

To store, refrigerate the tofu and sauce in separate tightly sealed containers. It will keep for 2 days.

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