This dish is très japonais. The main component is yudofu (boiled silken tofu). Next, enoki, those funny skinny mushrooms, were boiled and mixed with green onions. The final part of the assemblage was the root veggie daikon. Yusuke was very excited to find some that looked decent at one of the grocery stores near our new apartment. It wasn’t as succulent and melty as daikon in Japan, but it wasn’t bad either. Daikon is sort of magic in that when the raw vegetable is grated, it turns into a liquidy pulp. It’s very cool and juicy, a perfect complement to the tofu. The sauce that covers everything was made with soy sauce, mirin, water, and dashi, with potato starch added to thicken it.


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