Cut the spinach and tofu into bite sizes. Shred the crab sticks.
Heat oil in a frying pan and fry the grated garlic.
When the garlic becomes aromatic, add the spinach and fry.
Cook until the spinach wilts, add the tofu, shirasu baby sardines, crab sticks and the ★ seasonings. Simmer for a while.
Stir in the katakuriko slurry to thicken the sauce, taking care not to form lumps. Turn off the heat and swirl in sesame oil. Serve.
Story Behind this Recipe
I wanted to recreate a Taiwanese dish with Chinese spinach and shirasu baby sardines, but since Chinese spinach is not readily available, I came up with this recipe.
Silken tofu easily crumbles, so drain well first. I used spinach, but other greens such as mizuna leaves or bean shoots can be substituted. The shirasu and spinach are already salted, so taste before adding more seasoning.