Gallery
1 block silken tofu (14 oz), 2 teaspoons vegetable oil 10 oz/300 g enoki mushrooms, ends trimmed (other Asian mushrooms can be used too – shimeji, maitake, shiitake, etc) 1/4 teaspoon salt 2 tablespoons sake 2/3 cup dashi 1 1/4 teaspoons soy sauce 1 teaspoon mirin 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons cold water 2 green onions, chopped












