We learned how to cook another vegetarian dish at the Teran Temple in Akasaka.
Here’s what you will need: 500g tofu, 2 pieces of shiitake mushroom, 30g carrot, 30g burdock, 1 bunch of mizuna leaf, 1 tablespoon of sesame seed oil
Sauce A: 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sake, a dash of salt
1. Break apart the tofu into pieces by hand. Boil the tofu for 2 minutes. Drain and set aside.
2. Cut the shiitake mushroom in half. Slice thinly into 5 mm wide pieces. Cut the carrots in half. Slice thinly into 3mm wide pieces. Shave cut the burdock into 2cm pieces.
3. Heat the sesame seed oil in a sauce pan, stir fry the burdock. When the burdock softens add carrots, shiitake mushroom and continue to stir fry. Add tofu and stir fry.
4. Add Sauce A and stir fry until all the liquid evaporates. Toss with sliced Mizuna leaf.