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Tofu steak with Japanese mushroom sauce

4 firm tofu
1 C fresh shiitake mushroom
1 C fresh enoki mushroom
1 package regular white mushrooms
1/2 bunch green onions
2 cloves of garlic
2 Tbsp sake (Japanese rice wine)
4 Tbsp soy sauce
2/3 C dashi (Japanese fish stock)
2tsp cornstarch
4 Tbsp vegetable oil

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

Cut off the stem of mushrooms and slice them. divide Enoki into
small bunch. Cut green onions in 2 inches long. Finely chop garlic.

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.

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)

Note: 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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