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Print this Recipe    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.

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