Boil enoki mushrooms for 10 seconds. Stir at the end and drain in a colander. Alternatively, use the microwave to remove the excess water.
Pat dry the enoki mushrooms with paper towels.
Toast the aburaage in the lightly until it becomes crunchy. Cut into big bite size pieces.
Combine with the enoki mushrooms.
Sprinkle with as much sliced leeks as you like.
Garnish with bonito flakes.
Finally, drizzle ponzu sauce, mix lightly and serve.
Story Behind this Recipe
I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.
Do not overboil the enoki and remove as much moisture as possible. Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving.