Ingredients
1 bunch Bok choy
1/3 Carrot
2 to 3 Shiitake mushrooms
1/2 bunch Enoki mushrooms
1/2 block Tofu
2 to 3 Umeboshi
1 tbsp Sesame oil
2 tsp Ponzu
1 pinch Salt
1 pinch Black pepper
3 Shiso leaves
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Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu. Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves. Take the pits out of the umeboshi plums, and mince to a paste with a knife. Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper. Put the umeboshi paste and the well drained tofu in a bowl and mash together. Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste.
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Grow shiitake on a log — fresh shiitake in your kitchen
Concentrated umami — rehydrate for stir-fries, dashi, braises
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch