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
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
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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Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)

Chuka Okowa is a Chinese-style mixed sweet rice dish. The savory aroma of the meat and the sweetness of the chestnuts compliment each other well, making the dish more delicious!

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Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
  • 180 ml Sweet Rice mochigome (before soaking)
  • 180 ml Water combined with shrimp liquid
  • 80 g Pork Shoulder cut into 1cm (0.4") cubes
  • 1 tsp Sake
  • 1 tsp Soy Sauce
  • 8 g Dried Shrimp dehydrated with 2 tbsp lukewarm water for 30 minutes
  • 70 g Shimeji Mushrooms
  • 8 Amaguri Chestnuts shelled
  • 2 tsp Ginger Root minced
  • 1 tsp Sesame Oil
  • 2 Spring Onion Leaves chopped
  • Vegetable Oil for sauteing
Seasoning
Course Lunch, Main Dish
Cuisine Chinese, Japanese
Servings
people
Ingredients
  • 180 ml Sweet Rice mochigome (before soaking)
  • 180 ml Water combined with shrimp liquid
  • 80 g Pork Shoulder cut into 1cm (0.4") cubes
  • 1 tsp Sake
  • 1 tsp Soy Sauce
  • 8 g Dried Shrimp dehydrated with 2 tbsp lukewarm water for 30 minutes
  • 70 g Shimeji Mushrooms
  • 8 Amaguri Chestnuts shelled
  • 2 tsp Ginger Root minced
  • 1 tsp Sesame Oil
  • 2 Spring Onion Leaves chopped
  • Vegetable Oil for sauteing
Seasoning
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
  2. Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
  3. Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
  4. Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
  5. Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
  6. Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
  7. When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
  8. Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
  9. When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
  10. Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
  11. Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
  12. When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
  13. Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
  14. Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
Recipe Notes
  • This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
  • This is a great bento ingredient since sweet rice is tender even when cold.
  • You can also make onigiri rice balls and keep them in the freezer on standby.
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Torisuki (Chicken Sukiyaki Recipe)

Beef is usually used in Sukiyaki but chicken is also delicious!

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Torisuki (Chicken Sukiyaki Recipe)
Votes: 2
Rating: 5
You:
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Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 200 g Chicken Thighs
  • 180 g Shirataki Noodles parboiled
  • 100 g Yaki Dofu grilled firm tofu, sliced into 1.5cm (0.6") pieces
  • 1 Long Green Onion
  • 70 g Enoki Mushrooms torn into bite-size pieces
  • 70 g Shimeji Mushrooms torn into bite-size pieces
  • 3-4 stalks Shungiku Leaves substitute: seri parsley, Watercress or scallions
  • 2 Eggs
  • Udon Noodles to taste
Sukiyaki Sauce
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 200 g Chicken Thighs
  • 180 g Shirataki Noodles parboiled
  • 100 g Yaki Dofu grilled firm tofu, sliced into 1.5cm (0.6") pieces
  • 1 Long Green Onion
  • 70 g Enoki Mushrooms torn into bite-size pieces
  • 70 g Shimeji Mushrooms torn into bite-size pieces
  • 3-4 stalks Shungiku Leaves substitute: seri parsley, Watercress or scallions
  • 2 Eggs
  • Udon Noodles to taste
Sukiyaki Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Let's parboil the chicken. Slice the chicken thighs into bite-size pieces cutting at an angle. Make sure that each piece has about the same thickness. Place the chicken into a pot of boiling water.
  2. Lightly cook the chicken until the surface turns white. Remove and place it onto a tray. This will help to remove any unwanted taste and smell, making the chicken more delicious.
  3. Let's make the sukiyaki sauce also known as warishita. In a pot, combine the soy sauce, sugar, sake and water. Add the dashi kombu seaweed. If the kombu is not available, simply leave it out. Turn on the burner. Stir to mix. When the sugar dissolves, remove the pot. Let it sit to cool and then remove the kombu seaweed.
  4. Let's prepare the ingredients. Slice the long green onion using diagonal cuts. As for the shungiku, use the soft upper half of the stalk and the bottom part of the leaves.
  5. Here are the rest of the ingredients, enoki and shimeji mushrooms, grilled firm tofu and lightly parboiled shirataki noodles cut into shorter lengths.
  6. Let's make the Torisuki. Pour the sukiyaki sauce into a shallow pot. Turn on the burner and bring it to a boil.
  7. Add the shirataki noodles, grilled firm tofu cut into 1.5cm (0.6") slices and long green onion. Add the enoki mushrooms and shimeji mushrooms. Place the chicken into the pot.
  8. Flip the ingredients over and allow them to absorb the broth. The chicken easily becomes tough so avoid overcooking it.
  9. When the chicken is cooked, add the shungiku leaves. Lightly cook the shungiku in the broth and now the Torisuki is ready.
  10. Dip the ingredients into the egg and enjoy the delectable Torisuki.
Recipe Notes
  • Using a raw egg is an essential part of enjoying sukiyaki here in Japan. When you are not sure if your raw eggs can be eaten raw, consider using pasteurized eggs.
  • You may also add udon noodles to the remaining broth and enjoy the last drop of delicious sauce.
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    • いいね!8件、コメント1件 ― Fros

    The Best Curry Udon Noodles Recipe with Dashi Broth

    Enjoy the delicious Curry Udon. The dashi stock really brings out the flavor of this Japanese-style curry.

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    The Best Curry Udon Noodles Recipe with Dashi Broth
    Votes: 9
    Rating: 4.89
    You:
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    Course Lunch, Main Dish
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    • 1 package Frozen Udon Noodles
    • 50 g Beef Slices substitute: pork or chicken
    • 50 g Onions
    • 50 g Shimeji Mushrooms substitute: shiitake
    • 10 g Carrot
    • 1/2 tbsp Vegetable Oil
    • 1 tbsp Curry Powder
    Udon Broth
    Diluted Starch
    • 12 cm Long Green Onions white part
    • Vegetable Oil
    • 1 Spring Onion Leaf chopped
    Course Lunch, Main Dish
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    • 1 package Frozen Udon Noodles
    • 50 g Beef Slices substitute: pork or chicken
    • 50 g Onions
    • 50 g Shimeji Mushrooms substitute: shiitake
    • 10 g Carrot
    • 1/2 tbsp Vegetable Oil
    • 1 tbsp Curry Powder
    Udon Broth
    Diluted Starch
    • 12 cm Long Green Onions white part
    • Vegetable Oil
    • 1 Spring Onion Leaf chopped
    Votes: 9
    Rating: 4.89
    You:
    Rate this recipe!
    Instructions
    1. Let's prepare the ingredients. Cut the onion in half lengthwise and then slice into 1cm (0.4") slices across the grain. Slice the carrot into 4cm (1.6") slices and cut into 2mm (0.1") strips. Tear the shimeji mushrooms into small pieces. And slice the long green onion into 2cm (0.8") pieces.
    2. Let's make the curry sauce for udon noodles. Add a small amount of vegetable oil to a pot and turn on the burner. Add in the white part of the long green onion sliced diagonally. Saute the onion to make it sweet and tender. When the onion is deliciously browned, remove and save it on a plate.
    3. Add the vegetable oil again and reheat the pot. Add the onion, carrot and shimeji mushrooms. Lightly cook the ingredients. When the oil is distributed evenly, add in the beef slices. Continue to saute the ingredients.
    4. When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. Stir-fry and bring out the aroma. The curry powder will easily burn so turn the heat off or maintain the lowest possible heat.
    5. Now, pour the dashi stock into the pot. The curry has a strong flavor so you should use a relatively rich and savory broth to compensate. Add the sugar and usukuchi soy sauce. Combine the sauce. The usukuchi soy sauce helps to retain the presentable color of curry sauce but you can also use regular soy sauce.
    6. Bring it to a boil on medium heat. Then, remove the foam. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time. If the heat is too strong, the starch will instantly clump up before it can be distributed.
    7. Now, the sauce slightly thickens. Bring it to a boil on medium heat. Then, add the long green onion. Now, the curry sauce is ready.
    8. Let's make the curry udon. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.
    9. Remove the pot and quickly place the udon into a mesh strainer. Remove the excess water thoroughly and place the noodles into a bowl.
    10. Pour the hot curry sauce over the udon along with the ingredients. Finally, top with the chopped spring onion leaves.
    Recipe Notes
    • Usukuchi soy sauce is both saltier and lighter in color than regular soy sauce. It is often used in dishes that feature the colors of ingredients to help keep them from darkening.
    • Some people may have difficulties to find mirin so we intentionally made this recipe without using it. Hope more people can enjoy this delicious curry udon noodles!
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