Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

1. 1

   Cut the enoki mushroom stems in half.

2. 2

   Slice the tofu into 6 equal pieces.

3. 3

   Put some water and the tofu into a pan, and heat up but don't let it come to a boil.

4. 4

   Gently cook for 3 to 5 minutes and then turn off the heat.

5. 5

   In a separate pan, heat up the sesame oil, add the ground chicken and stir fry while crumbling it up with a ladle or something.

6. 6

   When the ground chicken is crumbly, add the ingredients marked with - 1 cup of water, chicken stock granules, sugar, oyster sauce, soy sauce, sake and grated ginger.

7. 7

   Add the enoki mushrooms too and simmer for 2 to 3 minutes.

8. 8

   Add the katakuriko dissolved in water (1 tablespoon each of katakuriko and water) to the sauce to thicken.

9. 9

   Take the warmed up tofu out of the water with a slotted ladle or spoon and put on serving plates.

10. 10

    Pour the sauce from Step 6 over the tofu, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.