Aburaage and Enoki sin Ponzu Sauce

Name: Aburaage and Enoki sin Ponzu Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Enoki mushrooms; 1 piece Aburaage; 2 sprinkles' worth Leek; 1 pinch Dried bonito flakes; 1/2 tbsp Ponzu

cookpad.japan @cookpad_jp

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.

Do not overboil the enoki and remove as much moisture as possible.
Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.

cookpad.japan @cookpad_jp

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.

Saved

Ingredients

2 servings

1 bunchEnoki mushrooms
1 pieceAburaage
2sprinkles' worth Leek
1 pinchDried bonito flakes
1/2 tbspPonzu

Saved

Steps

1

Boil enoki mushrooms for 10 seconds. Stir at the end and drain in a colander. Alternatively, use the microwave to remove the excess water.
2

Pat dry the enoki mushrooms with paper towels.
3

Toast the aburaage in the lightly until it becomes crunchy. Cut into big bite size pieces.
4

Combine with the enoki mushrooms.
5

Sprinkle with as much sliced leeks as you like.
6

Garnish with bonito flakes.
7

Finally, drizzle ponzu sauce, mix lightly and serve.