Once in a while, I venture away from the staples in the grocery store and look for something that is interesting to the eyes and probably good in the mouth too. I ditched the white mushrooms and opted for the clustered bunch enoki with its multiple caps and dangling long stems. Japanese cooking utilizes enokitake in soup and simmered dishes and I have never cook with them before. As the weather gets warmer, my appetite longs for something lighter and healthier choices with less meat and grease.
200g minced pork, seasoned with sesame oil, salt and pepper
2 cubes of soft tofu, cut into 4 parts each
1/2 packet of enoki
chopped garlic, white part of scallion and chopped ginger
1 tbsp red miso
1/2 tbsp cornstarch
1 tbsp dark soy sauce
salt & pepper
1/3 cup of water
1) Heat pan and fry garlic, white part of scallion and chopped ginger.
2) Add minced pork and stir fry meat for 5 mins.
3)Start steaming the tofu on another pot.
4)Add enoki to stir fry meat and cook for another 3 minutes.
Add the gravy mixture and let simmer for 5 minutes.
5)Pour the whole contents of the pan onto the tofu and continue to steam for 10 to 12 minutes.
Garnish with scallion and serve.
Serves: 3 as side dish