Ingredients

(for large size “Fukkura-san”)

1 package (about 14 oz)  medium-firm tofu

flour

1 tablespoon  olive oil

(Sauce)

1/2 cup  dashi stock

2 tablespoons  sake

1.5 tablespoons  oyster sauce

1 tablspoon  soy sauce

1/2 teaspoon  sugar

1/2 tablespoon  sesame oil

1 tablespoon  ginger, sliced into thin strips

1 clove  garlic, minced

a good amount of mixed mushrooms such as shimeji and enoki

sliced shiso leaves for garnish

Procedure

1. 1.In a shallow tray with the flat bottom, place the tofu and put another flat tray over the tofu.  Leave it in the fridge to press out the liquid from the tofu for about 30 minutes.
   

2. 2.Slice the tofu into 8 pieces.
   

3. 3.Pat dry each piece with a paper towel and dredge (all sides) with the flour. (Picture A)
   

4. 4.In a small bowl, combine the ingredients for the sauce.  Set aside.
   

5. 5.Set the skillet of Fukkura-san over medium-high heat for 5 minutes.
   

6. 6.Heat the olive oil and sear both sides of the tofu pieces until golden (about 2-3 minutes each side - Picture B).  Remove the tofu from the skillet.
   

7. 7.In the same skillet, heat the sesame oil and sauté the ginger and garlic until fragrant.      (Picture C)
   

8. 8.Add the mushrooms and sauté until wilted (about 2 minutes). (Picture D)
   

9. 9.Add the sauce mixture and stir.
   

10. 10.Add the tofu back to the skillet over the mushrooms. (Picture E)
    

11. 11.Close the lid and simmer for 5 minutes. (Picture F)
    

12. 12.Garnish with sliced shiso leaves.  It’s also good with grated daikon.