Soboro (Crumbled) Freeze Dried Tofu

Name: Soboro (Crumbled) Freeze Dried Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 2 Freeze dried tofu; 50 grams Ground chicken; 20 grams Carrot; 1 Shiitake mushrooms (or shimeji); 1/2 clove Minced ginger; 1 1/2 clove Dashi stock; 2 tbsp Sugar; 2 tbsp Sake; 1/2 tbsp Mirin; 2 tbsp Soy sauce

cookpad.japan @cookpad_jp

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.

I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious.
In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.

cookpad.japan @cookpad_jp

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.

Saved

Ingredients

2 servings

2Freeze dried tofu
50 gramsGround chicken
20 gramsCarrot
1Shiitake mushrooms (or shimeji)
1/2 cloveMinced ginger
1 1/2 cloveDashi stock
2 tbspSugar
2 tbspSake
1/2 tbspMirin
2 tbspSoy sauce

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Steps

1

Soak the tofu in water and cut it into small pieces. Cut the carrots and the shiitake into small pieces as well. Heat sesame oil in a pot and then add in the ginger. Next, add the meat in and stir fry until aromatic. Then you can add in the carrots and shiitake and stir fry again.
2

Next add in the dashi stock, sugar, mirin, sake, soy sauce and tofu. Cover with a lid and cook down on low heat until the liquid disappears.
3

This is version is made with ground pork, shimeji, edamame, and then topped at the end with a beaten egg. This variation is also delicious.