Put some water and the tofu into a pan, and heat up but don't let it come to a boil. Gently cook for 3 to 5 minutes and then turn off the heat.
In a separate pan, heat up the sesame oil, add the ground chicken and stir fry while crumbling it up with a ladle or something.
When the ground chicken is crumbly, add the ingredients marked with ◆ - 1 cup of water, chicken stock granules, sugar, oyster sauce, soy sauce, sake and grated ginger. Add the enoki mushrooms too and simmer for 2 to 3 minutes.
Add the katakuriko dissolved in water (1 tablespoon each of katakuriko and water) to the sauce to thicken.
Take the warmed up tofu out of the water with a slotted ladle or spoon and put on serving plates. Pour the sauce from Step 6 over the tofu, and it's done.
Story Behind this Recipe
The weather was getting cool, so I wanted to have a dish with thick an-sauce. I combined healthy tofu with the ground meat that I love to make a warming recipe.
-Please adjust the amount of grated ginger to your taste. -Silken tofu is smoother and softer than firm tofu. You can also use tofu meant for hot pots and simmered dishes. -You can also use ground pork, which has lots of umami and is delicious.