This Japanese dish is called iri dofu (炒り豆腐). Fragrant with ginger, it is sometimes cooked with chicken or just with tofu, this version includes eggs.
First soak 4-8 dried shiitake mushrooms. While they soak place 300g (10½ oz) of soft tofu in a colander and crumble it with a fork. In a small bowl lightly beat 3 large eggs and set aside. When the mushrooms are soft, remove the stems and slice them finely. Cut one carrot into batons, trim and cut 4 spring onions (scallions) into 5cm (2″) lengths and grate a 2cm (¾”) piece of fresh ginger. In a small cup combine 4 teaspoons of soy sauce with 2-3 teaspoons of sugar, mix well to dissolve the sugar and set aside. Now heat some oil in a frypan and sauté the carrots, mushrooms and ginger until the carrots are tender. Add the tofu and cook until hot. Drizzle in 3 teaspoons of sake and continue to cook for 1 minute. Add the sweet soy sauce, the eggs and the spring onions and cook just until the egg is soft set. Remove to a serving dish and serve hot.
michelle picker cooks 