This is the 4th dish called Aragane Tofu. Drain the momen-tofu (firm tofu) for 15-20mins. Then break the tofu by hand and cook them in the frying pan with low heat using 5-6 chopsticks like this! It’s fun! 😊
Extract the water from the tofu for a while (until Tofu becomes light), add Shoyu & Sake in it and mix well. Sprinkle sansho pepper for finishing.
It’s really simple ingredients and easy to make. The taste is plain but could taste Unami even I didn’t put any dashi…. maybe shoyu enhanced the sweetness of soy and I could taste that way.
Also it’s tofu… but quite similar texture with minced chicken. That means Tori-Soboro(one of my popular Japanese rice toppings) -which is seasoned minced chicken cooked with ginger, shoyu and mirin together- flavor will be good for this tofu instead of Shoyu and Sake.
About my Tofu Project: https://inspiringfoodsilove.wordpress.com/2017/02/08/hundred-delicacies-of-tofu-1/