Tested Recipe Adapted from Eric Low’s Makan Mushrooms
Ingredients A: (makes 4 portions)
250g silken tofu (cut into 8 cubes)
Adequate oil (for deep-frying)
Ingredients B (Sauce):
1 tbsp dashi stock granules
40g carrot (peel and cut into thin strips)
40g fresh shiitake mushrooms (remove stems and finely sliced)
100g enoki mushrooms (trim away the ends)
2 tbsp Japanese soya sauce
2 tbsp corn starch
2 stalks spring onions (chopped)
Some bonito flakes
- Bring water to a boil. Add in dashi stock granules and carrot, and simmer for 5 minutes. Stir in mushrooms and season with soya sauce.
- Combine cornstarch with 6 tbsp of water, and use the solution to thicken the sauce.
- Heat oil in a wok. Dust tofu cubes with corrnstarch just before deep-frying them till crispy. Transfer to serving bowls, pour sauce over and garnish with bonito flakes and chopped spring onion before serving.