A simple recipe for "Mushroom and Fried Tofu Pouches" using plenty of mushrooms, which only requires stuffing and simmering. The fluffy fried tofu and the texture of the mushrooms are a perfect match. The slightly Western-Japanese seasoning of consommé and soy sauce makes it a dish that goes well with both rice and as a snack.
Ingredients
Main Ingredients (2 servings)
- Fried Tofu Pouches (square) 6 pieces
- Eringi Mushroom 1 (50g)
- Shimeji Mushroom 1/2 bunch (100g)
- Sausages 3 sticks
Seasonings
- [A] Water 300ml
- [A] Granulated Consommé 1 tsp
- [A] Sugar 1 tsp
- [A] Soy Sauce 2 tsp
Steps
- Cut Eringi mushrooms (1) into half lengths and slice into julienne.
- Trim the root ends of Shimeji mushrooms (1/2 bunch) and separate into small clusters.
- Slice sausages (3 sticks) into 3mm thick rounds.
- Make a cut along one edge of each fried tofu pouch (6 pieces) and open them into pouch shapes.
- Pour hot water over the fried tofu pouches to blanch them.
- Drain the blanched fried tofu pouches in a colander, cool them with cold water, and squeeze out the excess water.
- Open the mouths of the fried tofu pouches and stuff them with the chopped eringi mushrooms, shimeji mushrooms, and sausages, dividing them into 6 portions. (Key Tip!) If the shimeji mushrooms are large, fold them into lengths that are easy to fit.
- Secure the opening of the fried tofu pouches with toothpicks.
- In a pot, combine water (300ml), granulated consommé (1 tsp), sugar (1 tsp), and soy sauce (2 tsp). Heat over high heat to dissolve the seasonings, then bring to a boil.
- Reduce heat to medium-low, cover with aluminum foil or a lid, and simmer for 10 minutes.
- Remove the lid and reduce the sauce over medium heat until only a slight amount of liquid remains. (Key Tip!) Covering while simmering and then reducing the liquid at the end is the key to achieving the perfect flavor.
- Arrange on a plate.
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