Japanese Tofu Casserole

  1. In a large saucepan, bring the dashi and water to a simmer.
  2. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes.
  3. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion.

bonito, water, ginger, shiitake mushrooms, shelled edamame, silken, water, baby spinach, soy sauce, mirin, lemon juice, scallion

Taken from www.epicurious.com/recipes/member/views/japanese-tofu-casserole-50054126 (may not work)

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