step 1:
Wrap the tofu in a paper towel. Heat in a microwave oven for 2 minutes to remove the water. Cut the tofu block in half lengthwise. Then cut each half across 1 time. Finally, place the knife half way down the side of the block and slice across to form 8 bite-size pieces.
step 2:
Cut off the roots of the shimeji mushrooms.
step 3:
Beat the eggs, and mix with the soy sauce in a bowl.
step 4:
Heat the butter in a frying pan. Add the tofu and stir over medium heat a couple of minutes. Add the shimeji mushrooms and stir about 2 minutes.
step 5:
Add the egg mixture. Stir-fry until done.
comment:
The egg taste stands out with the combination of soy sauce and the umami of the shimeji mushrooms. Simple tofu and crisp shimeji mushrooms suit eggs well, and this is a delicious dish.
