Tofu and Chicken Tomato Simmer with Rice

Tofu and Chicken Tomato Simmer with Rice

It looks like Western-style food but it tastes like a Japanese-style dish. Tofu matches well with rice.

Ingredients: 2 servings

Ground chicken breast
75 g
Shimeji mushrooms
100 g
Firm tofu
200 g
1 tablespoon
┌Tomato sauce
Half of a can (150 g)
│Soy sauce
1 tablespoon
1/2 teaspoon
1 teaspoon
Sesame oil
Add as much as you like
Enough for 2 bowls


1. Drain the tofu. Cut away the hard bottoms from shimeji mushrooms and break mushrooms into smaller groups.
2. 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.
3. 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.