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.
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.
Crumble the tofu with your hands and add to the frying pan. Shake the frying pan gently while cooking.
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.
There's no need to drain the water from the tofu.
If you mix the sauce with the tofu while shaking the frying pan, the sauce will coat the tofu evenly.