Stir-Fried Wombok & Shimeji with ‘Abura-age’ (Thin Fried Tofu)

Ingredients

• 1/8 Wombok *about 400g
• 3 sheets ‘Abura-age’ (Thin Fried Tofu)
• 150 g Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms
• 1 pinch Salt
• 1/2 tablespoon Oil *I used Sesame Oil
• 1/4 teaspoon Dashi Powder *I used Katsuo (Bonito) type
• 1 tablespoon Sake (Rice Wine)
• 1 tablespoon Mirin
• 1 & 1/2 tablespoons Soy Sauce *alter the amount to suit your taste

Steps

1. Cut Wombok into 2cm wide pieces, and separate thick white parts and soft parts. Tear Shimeji into smaller pieces. Cut ‘Abura-age’ (Thin Fried Tofu) into 2cm wide pieces. *Note: The photo below is 'Abura-age'.
2. Heat oil in a frying pan over medium high heat. Cook the thick white parts of Wombok and Shimeji, add a pinch salt, and stir for a few minutes.
3. Add the soft parts of Wombok, Dashi Powder and all seasonings, and stir until Wombok is soft.
4. Add ‘Abura-age’ (Thin Fried Tofu), and stir for a few minutes as it sucks up the liquid. When ‘Abura-age’ is well heated and seasoned well, it is done.