Easy Sweet and Savory Iri Dofu Scrambled Tofu With Burdock Root

Easy Sweet and Savory Iri Dofu Scrambled Tofu With Burdock Root

My husband said this was "outstanding". The deep fried tofu absorbs the sweet-savory sauce and tastes just like inari-zushi skins.

Ingredients: 2 servings

Firm tofu
1/2 block
Burdock root
1/2 a stalk
Shimeji mushrooms
1/2 pack
Aburaage (a pack of 8)
4 pieces
Green onions for garnish
to taste
For the sauce:
* Water
40 ml
* Soy sauce
20 ml
* Sake
20 ml
* Mirin
20 ml
* Umami seasoning (optional)
1 tablespoon
Shichimi spice (optional)
Sesame oil
about 1 tablespoon


1. Slice the burdock root on the diagonal and soak in water to get rid of the bitterness. Cut the aburaage into 5 mm wide pieces, chop the green onion finely, and shred the shimeji mushroom apart into small clusters.
2. Put some sesame oil in a frying pan and lightly stir fry the well-drained burdock root. Add the aburaage, shimeji mushrooms and sugar and keep stir frying.
3. Crumble the tofu with your hands and add to the frying pan. Shake the frying pan gently while cooking.
4. Add the * ingredients -- water, soy sauce, sake, mirin and umami seasoning -- while shaking the frying pan so that the sauce gets evenly distributed. Add shichimi spice and green onion as garnish.

Story Behind this Recipe

I wanted 1 more dish for the table! So I made this with whatever I had in the refrigerator.