Ever since I went to visit Japan I have been obsessed with Japanese food, at home and at restaurants. This dish in particular has become one of my favourite everyday recipes – those that you begin to cook more often than the others.
It is simple, healthy and so Japanese. The more traditional sauces and pastes are available in any large supermarket; if you can’t find them while you are there, try looking online.
You will need the following ingredients for 4 people:
- 360g Tofu
- 150g shitake mushrooms trimmed and diced
- 15g ginger, peeled and finely chopped
- 150g carrots, peeled and chopped
- 100g onions, peeled and chopped
- 1 tbsp vegetable or olive oil
- 1 tbsp sake
- 1 tbsp caster sugar
- 30ml mirin
- 30-40ml soy sauce
- 1 tbsp awase miso paste
- Cut the tofu into cubes.
- Heat the oil in a frying pan, add the ginger and tofu and brown slightly.
- As soon as the tofu starts to change colour add the carrots, onions and shitake mushrooms.
- Add the rest of the ingredients: sake, sugar, mirin, soy sauce and miso. Keep stirring until most of the liquid evaporates.
- Serve with hot white rice (basmati or Japanese, both are great!)