Press down on the tofu and thoroughly drain the water. Cut into whatever sizes you like, and coat with the katakuriko.
Heat up some sesame oil in a frying pan, and cook the tofu on both sides until they are golden brown. Stir in the mixed ★ ingredients and simmer over medium heat.
Flip the tofu over once the mixture has reduced to half. Once it has reduced further so that it is thick, the dish is ready to serve.
Soboro version: Break up the drained tofu by hand into a frying pan, and mash it up with a spatula as you cook it to evaporate the excess moisture.
Stir in the ★, reduce it again, and then put it on top of a bowl of rice. You now have a soboro don.
Story Behind this Recipe
I love tofu, so I made this.
Swapping out the tofu for atsu-age,wiping off the grease, and then simmering it in the ★ mixture is also quite tasty. Please feel free to use chopped green onions or nori as a topping if you like. You can also put it on top of rice and eat it as a donburi.