The other day, I stir-fried Wombok and Shimeji. As I expected, a lot of water came out from Wombok. I planned to thicken the liquid with Potato Starch, then I remembered that I had ‘Abura-age’ (Thin Fried Tofu), that tends to suck up liquid. I added ‘Abura-age’ to the stir-fry, and it instantly sucked up all the yummy liquid, and it was delicious. This is how I cooked it. If you use Kombu (Kelp) Dashi Powder, this dish can be Vegan.

Makes

4 Servings

Ingredients

1/8 Wombok *about 400g
3 sheets ‘Abura-age’ (Thin Fried Tofu)

150g Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms
1/2 tablespoon Oil *I used Sesame Oil
1 pinch Salt
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

Method
  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.
  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.