Ingredients(Servings: 2)
Directions
- Drain the tofu, break into small chunks and set in a colander.
- Thinly slice-up the Japanese long onion, julienne the carrot, then remove the stem from the shiitake mushroom and thinly slice-up.
- Cut the mitsuba into 3 cm (1 in.) lengths.
- Heat 1 tsp of the salad oil in a frying pan and saute the vegetables from (2). When cooked through, set aside to cool.
- Beat the eggs in a bowl, season with the soy sauce and mirin, then mix in the tofu (1), mitsuba (3) and sauteed vegetables from (4).
- Heat the remaining 1 tsp of oil in a frying pan, then pour in the mixture from (5), cover and cook on low heat.
- When browned on one side, turn over and brown the other side. Cut into easy-to-eat portions and serve.
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