<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Tofu Steak with Mushroom Sauce
- Ingredients (Serves 4)
- *2 blocks silken tofu
*1 clove garlic
*salt and pepper
*flour --- for coating
*3 tbsp vegetable oil
[for the mushroom sauce]
*4 shiitake mushrooms
*1 pack enoki mushrooms
*1 pack shimeji mushrooms
*200g thinly sliced beef
*1 1/2 cups dashi stock
*4 tbsp soy sauce
*2 1/2 tbsp sugar
*1 tbsp mirin sweet cooking sake
*1 tbsp sake
*1 tbsp potato starch
*1 tbsp water
* spring onion --- for garnish
1 Wrap the tofu with kitchen papers and place it on a wire rack. Let it stand for about 30 minutes to drain.
2 Cut off the stem of the shiitake mushrooms and cut them into 1cm slices. Cut the enoki mushrooms into 2-3cm long pieces and cut the shimeji mushrooms in the same way.
3 Cut the beef into 2cm pieces.
4 Cut the tofu into quarters and wipe them with a kitchen paper. Season well with salt and pepper and cover with flour.
5 Prepare the garlic oil. Peel and crush the garlic. Put the crushed garlic and oil in a frying pan and heat it for about 5 minutes on low heat until brown. Take the oil out of the pan.
6 Add 2 tbsp garlic oil into the pan and sauté the tofu until it's browned all over, wiping away the excess water in the pan with a paper towel. Add a little more garlic oil if necessary.
7 Make the mushroom sauce. Put the dashi, soy sauce, sugar, sake and mirin in another pan. Bring it to a boil and add the beef. Simmer it and skim the surface of the broth.
8 Add the mushrooms. When it comes to a boil again, thicken the sauce with the potato starch dissolved in the water.
9 Place the tofu steak on a plate and pour the mushroom sauce over top. Garnish with the chopped spring onion.