Thursday, March 13, 2008

Recipe of the Day : Miso Tofu Enoki

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.

Ingredients:
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

Gravy mix:
1 tbsp red miso
1/2 tbsp cornstarch
1 tbsp dark soy sauce
salt & pepper
1/3 cup of water

Method:
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

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