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Hi, I’m Francis,
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the host of this show "Cooking with Dog."
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Let’s prepare the ingredients.
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Remove the stem ends of the shimeji mushrooms.
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Separate the shimeji into small pieces.
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Remove the stem ends of the enoki mushrooms.
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Cut the enoki in half.
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Trim off the root end of the garlic clove.
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Crush the garlic with the side of the knife.
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Then, roughly chop it into small pieces.
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Unwrap the firm tofu
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and thoroughly remove the excess water with another paper towel.
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Sprinkle on the salt,
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pepper
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and all purpose flour.
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Flip it over
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and remove the water.
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Then, sprinkle on the salt,
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pepper
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and flour again.
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Now, add the sesame oil to a pan
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and turn on the burner.
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Place the tofu into the heated pan
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and saute the bottom.
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Now, flip the tofu over
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and brown the other side.
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Remove
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and place the tofu steak onto a plate.
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And now, add a little more sesame oil.
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Reheat the pan,
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drop in the garlic and red chili pepper,
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and stir until aromatic.
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Add the shimeji and enoki mushrooms
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and continue sauteing.
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Now, add the mirin
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and soy sauce.
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Stir and distribute the sauce evenly.
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Spoon the mushrooms onto the tofu
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and pour the sauce over the top.
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Finally, top with the chopped spring onion leaves.
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The consistency of the sauce sometimes depends on the type of mushrooms.
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To make the sauce thicker,
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you can add a little potato or corn starch diluted in water.
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Shiitake or maitake mushrooms can be also used for this recipe.
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Good luck in the kitchen.
