Steps

1. In a bowl, combine Light Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Shiro Dashi (White Soy Sauce Base) 1 tbsp, and Sugar 2 tsp. Mix well to create the seasoning sauce.
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2. Thinly slice the carrot.
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3. Whisk the eggs until no white streaks remain. (Key Tip!) Ensure no lumps of egg white remain, as they can cause the dish to become clumpy.
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4. Tear about 2 sheets of roasted nori seaweed into bite-sized pieces by hand. (Key Tip!) Adding seaweed during cooking enhances the umami. For a more pronounced flavor, sprinkle chopped nori on top as a garnish.
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5. Heat sesame oil in a frying pan over low to medium heat.
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6. Add Ground Chicken 150g to the heated pan and cook, spreading it thinly, until browned. (Key Tip!) Using ground chicken breast results in a healthier dish due to its low-fat, high-protein content.
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7. In the empty space of the pan, add the Thick Fried Tofu 2 pieces (broken apart by hand) and cook until nicely browned.
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8. Once the ground chicken is browned, break it apart thoroughly with a spatula. (Key Tip!) To achieve a tender texture in the stir-fried tofu, ensure the ground chicken is finely crumbled into a mince, not left in large chunks.
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9. Lightly mix everything together, then add the julienned Carrot 100g and shimeji mushrooms.
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10. Add Salt 2 pinches and stir-fry until the carrots and mushrooms become tender. (Key Tip!) Stir-fry the carrots and mushrooms thoroughly to evaporate their moisture, not just to soften them, as this concentrates their flavor.
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11. Once everything is tender, add the prepared seasoning sauce and stir-fry while allowing it to reduce and coat the ingredients.
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12. After lightly coating everything, add the torn Nori Seaweed (to taste). (Key Tip!) Adding umami from seaweed can help reduce the need for salt. Balancing umami and salt is key to healthy home cooking.
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13. Stir well to incorporate the nori seaweed throughout the mixture.
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14. Once the moisture has evaporated, pour in the whisked Eggs 2, spreading them evenly over the mixture.
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15. Stir constantly, coating the mixture with the egg, until it breaks down into small crumbles. (Key Tip!) Cook until it's crumbly, not gooey, to make it delicious even when stored as a side dish.
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16. The stir-fried tofu is ready when the spatula moves smoothly through the mixture.
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17. Serve in a bowl and generously top with chopped green onions (or any type of green onion).(Key Tip!) Since green onions provide the only crisp texture, it's best to add them just before serving. If you don't have green onions, finely chopped leeks can be substituted.
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