Drain the tofu. Cut away the hard bottoms from shimeji mushrooms and break mushrooms into smaller groups.
Heat 2 teaspoons of sesame oil in a pan and fry ground chicken. Add shimeji mushrooms and sake once the meat browns. Fry it until the shimeji mushrooms soften.
Add Mixture A and boil it. Add tofu and break it up in the pan. When tofu is heated through, turn off the heat and add the water and katakuriko mixture. Heat it up again. Add 1 teaspoon of sesame oil.
Story Behind this Recipe
I used leftover ground meat, tofu and mushrooms to make something to eat with rice that my boyfriend likes.