The soaking liquid from the rehydrated shiitake mushrooms
Dashi soy sauce (or shiro dashi)
Ground sesame seeds
Thinly sliced green onion
Drain the tofu and then mash it roughly.
Soak the shiitake mushrooms in water to rehydrate. Remove the stems and chop roughly. Save the soaking liquid. Julienne the carrot.
Pour the sesame oil into a heated frying pan and fry the shiitake mushrooms and carrot.
Once the carrot is tender, add the tofu. Mash and fry further.
Add the mushroom soaking liquid, dashi soy sauce and ground sesame seeds. Fry until all the liquid has evaporated.
Remove the frying pan from the heat. Add the beaten eggs and green onion.
Heat an omelette frying pan and pour in the oil. Pour in the Step 6 mixture and cook over a low heat for 3-4 minutes.
Once the bottom of the mixture has set, cover the pan with a plate or chopping board. Flip over the tofu omelette.
Put back into the frying pan and cook the other side. Press the top lightly to colour the bottom evenly.
After cooking the omelette, cut into small pieces.
Story Behind this Recipe
I used to eat this dish at the canteen at work very often. I fancied cooking it for myself This tofu omelette is usually cooked in an oven, but I used only an omelette frying pan.
Leave it to cool before portioning it out, if it gets a bit difficult while still hot. Use any ingredients you like such as hijiki, wooden ear mushrooms or green beans You can use mentsuyu instead of dashi soy sauce! Mentsuyu will add some sweetness to the dish.