Vegetarian: Tofu steak with Japanese mushroom sauce by Recipe Cottage

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	Tofu steak with Japanese mushroom sauce

		4 firm Tofu 1C fresh Shiitake mushroom 1C fresh Enoki mushroom 1 package of regular white mushroom 1/2 bunch green onions 2 cloves of garlic 2Tbsp Sake (Japanese rice wine) 4Tbsp soy sauce 2/3 C Dashi (Japanese fish stock)* 2tsp cornstarch salt 4 Tbsp vegetable oil 1) Place a clean cloth towel in a shallow plate (something like brownie pan would be good) and put Tofu on it for 30 minutes to drain water. Wipe the surface of Tofu with paper towels and sprinkle some salt (to make the surface of the steak crisp and brown when done.) 2) Cut off the stem of mushrooms and slice them. divide Enoki into small bunch. Cut green onions in 2 inches long. Finely chop garlic. 3) Put 2 Tbsp of vegetable oil in a frying pan and fry both sides of Tofu in medium-high heat, until Tofu turn golden brown. Put them on serving plates. 4) Wipe the frying pan with paper towel and add another 2 Tbsp of vegetable oil. Saute garlic and the mushrooms in medium heat quickly. Add Sake, soy sauce and Dashi stock and bring it to boil. Add green onions. Dissolve cornstarch in 2Tbsp of water and add to the sauce. Stir from the bottom of the pan and pour it over the cooked Tofu. Serve while hot! (4 servings) *Dashi is the basic soup stock used in most Japanese dishes such as Miso Soup and Udon. You can get the powered stock called 'Hondashi' in any Oriental stores. Substitute it with vegetable stock if you like. Shiitake and Enoki are very expensive in the U.S., but they are very flavorful. Try not to cook them too long. Please write to me if you have any comments or questions. Sorry my English is not very good.