Tofu Steak with Mushroom Sauce Recipe

This Tofu Steak with lots of seasonal mushrooms is so delicious with rice! You can’t get enough!

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Tofu Steak with Mushroom Sauce Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s prepare the ingredients. Remove the stem ends of the shimeji mushrooms. Separate the shimeji into small pieces.
  2. Remove the stem ends of the enoki mushrooms. Cut the enoki in half. Shiitake or maitake mushrooms can be also used for this recipe.
  3. Trim off the root end of the garlic clove. Crush the garlic with the side of the knife. Then, roughly chop it into small pieces.
  4. Heat the tofu in a microwave at 600 watts for 1 minute to remove the excess liquid. Unwrap the firm tofu and thoroughly remove the excess water with another paper towel.
  5. Sprinkle on the salt, pepper and all purpose flour. Flip it over and remove the water. Then, sprinkle on the salt, pepper and flour again.
  6. Add the sesame oil to a pan and turn on the burner. Place the tofu into the heated pan and saute the bottom.
  7. Flip the tofu over and brown the other side. Remove and place the tofu steak onto a plate.
  8. Add a little more sesame oil. Reheat the pan, drop in the garlic and red chili pepper, and stir until aromatic.
  9. Add the shimeji and enoki mushrooms and continue sauteing.
  10. Add the mirin and soy sauce. Stir and distribute the sauce evenly.
  11. Spoon the mushrooms onto the tofu and pour the sauce over the top. Finally, top with the chopped spring onion leaves.
Recipe Notes
  • The consistency of the sauce sometimes depends on the type of mushrooms. To make the sauce thicker, you can add a little potato or corn starch diluted in water.
  • You can also place the tofu steak on a bowl of rice, making donburi.
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Salmon Yakizuke Recipe

We are cooking easily available frozen salmon to make Yakizuke, in which the main ingredient is grilled first and then marinated. This is a local dish in Niigata Prefecture and it was originally made at home to preserve fresh salmon which are caught in that area.

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Salmon Yakizuke Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Marinade
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Marinade
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
  2. Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
  3. Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6") pieces. As for the bell pepper, cut it the same size as the onion.
  4. Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
  5. Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
  6. Now, the vegetables are deliciously browned. Place them into the marinade.
  7. With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
  8. Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
  9. When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
  10. Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
  11. Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
  12. Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
Recipe Notes
  • You can enjoy the dish immediately or keep it in the fridge for several hours to help it absorb more delicious flavor.
  • The kombu seaweed did an excellent job! The dish absorbed the flavor well and it goes great with steamed rice.
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