Enoki mushrooms and fried tofu in thick sauce

 

Ingredients

・ Kinageage: 1 block

・ Enoki mushrooms: 1 bunch

・ Carrots: 30g

・ Water (or dashi): 200cc

・ Noodle soup base: as needed

・ Potato starch: 1 teaspoon

How to cook

① Cut the Kinageage into bite-sized pieces.

② Cut the stems off the enoki mushrooms. It's optional, but tying them together a little will make the dish look neater when you serve them.

③ Slice the carrots into rounds.

④ Add water (dashi) to a pot and add ①, ②, and ③. Once the ingredients are cooked, add the noodle soup base and mix.

⑤ Prepare the water-dissolved potato starch and add it. Mix until thickened, then serve on a plate.