Enoki Mushroom and Cod Roe Tofu

A recipe from the Japanese Consumers’ Co-operative Union (JCCU).

This recipe is created by

Ingredients

(For 2 servings)

CO-OP Colorless cod roe (Kiriko) – 100g

1 tofu (silken) – 350g

Enoki (enoki) mushroom stem – 40g

1 green onion (green part) – 20g

1 cup soup stock

1/2 tablespoon katakuriko (potato starch)

Squeezed juice of ginger

Salt – 1/4 teaspoon

1 tablespoon sake

1 teaspoon soy sauce

Remove the thin skin from “CO-OP Colorless cod roe (Kiriko)” and break it into pieces. Drain the tofu, cut in half lengthwise, and slice into 1 cm pieces.
Remove the black parts of the enoki mushroom shafts and break them into pieces. Cut the green onion into small pieces. Dissolve katakuriko in the same amount of water.
Add enoki mushrooms and tofu, and simmer over medium heat for about 2 minutes.
Lower the heat, add the colorless cod roe and the green onions, simmer for about 1 minute, then thicken with potato starch and turn off the heat. 5) Serve in bowls and pour over the okonomiyaki.
Serve in a bowl and sprinkle with squeezed juice of ginger as desired.