| | Directions | | Drain tofu well and cut into 2 inch cubes and put in a bowl. Wash the spring onions and cut them very finely. Peel the ginger and grate well. Cut the shiso leaves into thin strips. Heat the oil in a frying-pan and fry half the ginger for a short time. Then add the soy sauce, mirin and sake. Mix well and allow the mixture to come to a boil for a few seconds. Let cool. Once the sauce is cooled to room temperature, pour it over the tofu and leave the mixture to stand, covered for one hour. Divide the tofu up among four small bowls and garnish with the remaining spring onions and the shiso leaves. |
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| Ingredients | | - |  | 2 1/4 pounds tofu |
| - | | 2 spring onions |
| - | | 1 piece ginger root |
| - | | 4 shiso (basil like leaves) |
| - | | 1 tablespoon oil |
| - | | 2 tablespoons Soy Sauce |
| - | | 1 tablespoon mirin (sweet rice wine) |
| - | | 1 teaspoon sake |
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