1) Wrap the tofu in paper towels and place it on a cutting board. Tilt the cutting board by putting something under one end. Place a heat resistant dish that weighs 300 g on top of the tofu, and leave it for 1 hour to drain the excess water. Coat the tofu with plain flour before frying.
2) Heat a frying pan and coat with vegetable oil. Brown both sides of the tofu and Japanese leek. 3) At the same time, put the dashi stock and thinly sliced shiitake mushrooms in a sauce pan, and bring it to a boil.
4) Add the seasonings, and when the mushrooms are cooked through, add the katakuriko dissolved in water to thicken the sauce. 5) Serve the fried tofu and Japanese leek onto a plate and pour over the sauce.
Scatter shiso leaves on top, and it's done.
Story Behind this Recipe
I made this dish with tofu and other things left in the fridge for supper as we had more people to cook for over the holidays.
Fry the tofu over medium heat. Be careful not to burn the Japanese leek as it cooks quicker. I didn't season the tofu before frying.