Stir-Fried Wombok & Shimeji with ‘Abura-age’ (Thin Fried Tofu)

Name: Stir-Fried Wombok & Shimeji with ‘Abura-age’ (Thin Fried Tofu)
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1/8 Wombok *about 400g; 3 sheets ‘Abura-age’ (Thin Fried Tofu); 150 g Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms; 1 pinch Salt; 1/2 tablespoon Oil *I used Sesame Oil; 1/4 teaspoon Dashi Powder *I used Katsuo (Bonito) type; 1 tablespoon Sake (Rice Wine); 1 tablespoon Mirin; 1 & 1/2 tablespoons Soy Sauce *alter the amount to suit your taste

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, I stir-fried Wombok and Shimeji. As I expected, a lot of water came out from Wombok. I planned to thicken the liquid with Potato Starch, but I added ‘Abura-age’ (Thin Fried Tofu) instead. ‘Abura-age’ instantly sucked up all the yummy liquid, and it turned delicious. This is how I cooked it. If you use Kombu (Kelp) Dashi Powder, this dish can be Vegan.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

4 Servings

1/8Wombok *about 400g
3 sheets‘Abura-age’ (Thin Fried Tofu)
150 gShimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms
1 pinchSalt
1/2 tablespoonOil *I used Sesame Oil
1/4 teaspoonDashi Powder *I used Katsuo (Bonito) type
1 tablespoonSake (Rice Wine)
1 tablespoonMirin
1 & 1/2 tablespoonsSoy Sauce *alter the amount to suit your taste

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Steps

10 minutes

1

Cut Wombok into 2cm wide pieces, and separate thick white parts and soft parts. Tear Shimeji into smaller pieces. Cut ‘Abura-age’ (Thin Fried Tofu) into 2cm wide pieces. *Note: The photo below is 'Abura-age'.
2

Heat oil in a frying pan over medium high heat. Cook the thick white parts of Wombok and Shimeji, add a pinch salt, and stir for a few minutes.
3

Add the soft parts of Wombok, Dashi Powder and all seasonings, and stir until Wombok is soft.
4

Add ‘Abura-age’ (Thin Fried Tofu), and stir for a few minutes as it sucks up the liquid. When ‘Abura-age’ is well heated and seasoned well, it is done.