Microwave the tofu for 3-4 minutes, pat dry the moisture with a paper towel, and crumble.
Tear the shimeji mushrooms into small clumps and cut the garlic chives into 3 cm long pieces. Place the shimeji in a large heat-proof bowl and microwave for 1 minute. Add the garlic chives and heat for another minute.
Add the tofu and all of the ● ingredients into Step 2 and combine well. Sprinkle with ground sesame seeds to finish.
This is the ra-yu that I use. It's made from refined sesame oil and has a wonderful scent.
Story Behind this Recipe
I didn't feel like making or even eating dinner, and just wanted something quick.
You can use any type of mushroom that you like. It will also taste good with tuna or shredded Korean nori instead of bonito flakes. I just eat it simple with the refreshing taste of the soy sauce, high quality salt, and the flavor of ra-yu.