Japanese cuisine · Vegetable Dishes

Iridofu

Crumbled tofu with carrot, shiitake and egg, dry-fried until everything is light and crumbly.

Ingredients · for 4 servings

• 500 g firm tofu
• 1 carrot
• 150 g shiitake mushrooms
• 3 eggs
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 100 ml dashi
• 2 spring onions

Instructions

1. Wrap the tofu in a clean cloth, press firmly and drain weighted down for 15 min., then crumble roughly by hand.
2. Cut the carrot into fine matchsticks, remove the shiitake stems and slice the caps thinly; whisk the eggs in a bowl.
3. Heat sesame oil in a wide pan and fry the carrot and shiitake over medium heat for 3 min. until the mushrooms take on color.
4. Add the crumbled tofu and fry for 4–5 min., stirring constantly, until the escaping liquid has evaporated and the mixture looks dry and light.
5. Pour in the dashi, soy sauce, mirin and sugar and reduce uncovered for 3–4 min., then stir in the whisked eggs in a thin stream and keep stirring for 1–2 min. until finely set.
6. Sprinkle with fine spring onion rings and serve warm with rice – cold it is a classic bento filling.