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:
  1. Wrap tofu with paper towels and place it on a cutting board.
  2. Put another cutting board or a plate on the tofu to express the liquid from the tofu block. Stand  for 15 minutes.
  3. Put dashi, mirin, and soy sauce in a medium pot and heat on medium heat.
  4. Add carrot and onion in the soup and simmer until vegetables soften. Add shiitake and enoki mushrooms to the pot.
  5. 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.
  6. Dry drained tofu with fresh paper towels and cut each tofu block in half.
  7. Dust tofu with katakuriko starch thinly.
  8. Heat oil to 180oC (350oF) in a deep frying pan and fry tofu until turn brown.
  9. Divide fried tofu into individual bowls and pour mushroom sauce over them.