Finely julienne the carrots and cut the mushrooms into easy to eat pieces.
Heat the dashi stock and sake in a pot. Boil the mushrooms and carrot.
Add the ◎ ingredients. Add the yuzu pepper when ingredients are cooked through. Thicken the sauce with katakuriko dissolved in water.
Microwave the tofu for a short time just to heat it through and before it starts to exude water. Put the tofu on serving plates and pour the sauce over it. Garnish with mitsuba and/or chopped green onions to finish.
Story Behind this Recipe
Someone gave me some homemade tofu. This is my everyday detox dish.
The sauce looks like its rather strongly flavored because of the dark color given to it by the maitake mushrooms, but it's actually very light. Adjust the taste to your taste. To be honest I wanted to make this with matsutake mushrooms and ginkgo nuts.