This is a family recipe that's been handed down from my grandmother to my mother to me. Tofu, leek and egg are the only ingredients you need or this. You can make this in just a few minutes. I tweaked the recipe and the photos a bit.
Seasoning (dashi stock granules with soy sauce or mentsuyu):
Dashi stock granules
1 to 1/2 tablespoons
1 to 1.5 tablespoons
Grated fresh ginger
Mushrooms (enoki, maitake, etc.)
about 1/3 of a pack
Place your frying pan on the heat and add oil (not listed), then put in the tofu. Stir with chopsticks so that the tofu becomes crumbled as finely as possible.
When it's about this finely crumbled, add the grated ginger and mix to evaporate excess moisture.
Put in the leeks sliced thinly on the diagonal, salt and pepper, and stir fry until the leeks are cooked (if you are using dashi stock granules, this is the time to put it in).
Put in the egg and stir rapidly. When the egg is soft-set, turn off the heat.
Put the soy sauce or mentsuyu in the frying pan.
Mix in well and the dish is done!
Story Behind this Recipe
I learned this recipe from my mother when I moved out of the house and wanted to remember the flavors of home.
No hints in particular. Please adjust the flavors to your taste. You can make this with silken tofu, but it may become rather watery; If you're concerned about it becoming watery, you could use defrosted tofu, which eliminating the excess water easily and change the texture too. It's up to you!