Daikon greens, tofu stir fry 大根葉、豆腐、油揚の炒め物

japanese cake

This is another small dish I made from the daikon greens one evening. This is very simple and quick but a perfect drinking snack.

The amount of ingredients is all arbitrary, but I used enough to make two small servings such as the one seen above.

Daikon greens 大根葉: This was from the same blanched daikon greens I used for several other dishes. I just chopped them up finely to make about 4 tbs.

Tofu 豆腐: I used silken tofu but any tofu will do. I used about 1/4 block. I first wrapped it in a paper towel and microwaved it for about 45 seconds (800KW). This is to remove excess moisture from tofu. I then cut the tofu into small cubes (half an inch).

Abura-age 油揚げ: I thawed a small deep-fried tofu pouch or “koage” 小揚げ in hot water, squeezed out the moisture and halved it and then thinly julienned.

Seasoning: Dark sesame oil (1/2 tbs), soy sauce (1 tsp), mirin (1/2 tsp), sake (1tsp) and Japanese one flavored red pepper flakes (“Ichimi” tougarashi 一味唐辛子).

I placed a small non-stick frying pan on medium flame and put in about 1/2 tbs of dark sesame oil. When the oil got hot I put in the cubes of tofu. I should have kept it moving but I got distracted. As a result, one side stuck to the bottom of the pan (which I eventually worked into the dish by degrazing with sake and mirin). After a few minutes or when the surfaces of the tofu were slightly brown, I added the abura-age and the daikon greens and kept stirring for one more minute. I then added the sake,  mirin and scraped off the whenever brown bits were stuck on the bottom of the pan. I then added the soy sauce and kept stirring until all the liquid was mostly gone. I served the dish in a small bowl and sprinkled with the Japanese tougarashi powder.

This is nothing special but the combination worked well. The subtle but distinctive heat from the Japanese red pepper powder really made this dish perfect with a sip of sake.

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