Pork and Tofu Rolls Topped with Mushroom Sauce

1. 1

   Let tofu drain for 30 minutes or more (if time allows, drain for over 1 hour).

2. 2

   Cut into 1 cm wide pieces.

3. 3

   Dust tofu with flour, wrap with the sliced pork belly, and pan-fry with vegetable oil.

4. 4

   Set the tofu aside on a plate.

5. 5

   Break shimeji mushrooms into pieces.

6. 6

   Add a bit more vegetable oil to your frying pan, and saute the mushrooms.

7. 7

   Add water, mirin, and soy sauce with dashi.

8. 8

   After bringing it to a simmer, thicken the sauce by adding the katakuriko and water mixture (1:1 starch to water ratio).

* Per serving · 4 servings · Values may vary.

No additional tips available.