Ingredients: (serves 4)

  • 2 blocks tofu (firm)
  • 4 dried shiitake black mushrooms
  • 3 oz. peeled carrot (1″ thin strips)
  • 3 oz. burdock root
  • 2 halves of green onion sliced
  • 4 tbs. vegetable oil
  • 2 tbs. soy sauce
  • 2 tbp. sugar


  1. soak mushrooms in water to soften and squeeze excess water out. Cut into 1″ long strips.
  2. Peel burdock root, shave 1″strips and place in water immediately.
  3. Cut Tofu block into 1/4″ cubes
  4. Heat oil in a large frying pan or wok and add burdock, carrots and mushrooms until burdock becomes soft then add Tofu.
  5. Add soy sauce and sugar and stir continuously until liquid is absorbed and turn off heat.
  6. Garnish with parsley and onion.

(Genichi Shimada, Recipe Book)

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