Tofu and Mushroom Don

Name: Tofu and Mushroom Don (Tofu Kinoko Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Silken tofu 300 g (10½ oz); Mixed mushrooms (e.g. shimeji, enoki, shiitake or oyster mushrooms) 150 g (5⅓ oz); Mixed mushrooms (e.g. shimeji, enoki, shiitake or oyster mushrooms) 150 g (5⅓ oz); Mixed mushrooms (e.g. shimeji, enoki, shiitake or oyster mushrooms) 150 g (5⅓ oz); Mixed mushrooms (e.g. shimeji, enoki, shiitake or oyster mushrooms) 150 g (5⅓ oz); Mixed mushrooms (e.g. shimeji, enoki, shiitake or oyster mushrooms) 150 g (5⅓ oz); Japanese stock (dashi) 250 ml (8 fl oz / 1 cup); Japanese stock (dashi) 250 ml (8 fl oz / 1 cup); Koikuchi soy sauce 40 ml (1⅖ fl oz); Mirin 50 ml (1⅔ fl oz); Old ginger 1 tsp + more for garnishing, peeled and grated; Potato starch 1 tsp + 1 Tbsp water; Potato starch 1 tsp + 1 Tbsp water; Steamed rice 400 g (14 oz); Shredded Japanese leek for garnishing

Tofu Kinoko Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This is a light homely meal that is both tasty and healthy. If you do not feel like taking protein from meat, try this.

Ingredients

Silken tofu 300 g (10½ oz)
Mixed mushrooms (e.g. shimeji, enoki

Asia
Japan
Lunch
Fish course
Pescatarian

Method

Pat dry tofu with paper towels and cut into bite-size pieces.
Slice mushrooms into bite-size pieces. If using shiitake mushrooms, remove the stems and wipe the surface clean with a damp paper towel.
In a pan, bring stock, koikuchi soy sauce and mirin to a boil. Add mushrooms and tofu. Lower to a simmer for 10 minutes, until tofu has browned.
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