Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

• 1 block Silken tofu
• 100 grams Ground chicken
• 1 small bag Enoki mushrooms
• 1 tsp Sesame oil
• 200 ml Water or hot water
• 1 tsp Chicken soup stock granules
• 1 tsp Sugar
• 1/2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1/2 tsp Grated ginger
• 1 tbsp Katakuriko
• 1 tbsp Water

1. Cut the enoki mushroom stems in half.
2. Slice the tofu into 6 equal pieces.
3. Put some water and the tofu into a pan, and heat up but don't let it come to a boil.
4. Gently cook for 3 to 5 minutes and then turn off the heat.
5. In a separate pan, heat up the sesame oil, add the ground chicken and stir fry while crumbling it up with a ladle or something.
6. When the ground chicken is crumbly, add the ingredients marked with - 1 cup of water, chicken stock granules, sugar, oyster sauce, soy sauce, sake and grated ginger.
7. Add the enoki mushrooms too and simmer for 2 to 3 minutes.
8. Add the katakuriko dissolved in water (1 tablespoon each of katakuriko and water) to the sauce to thicken.
9. Take the warmed up tofu out of the water with a slotted ladle or spoon and put on serving plates.
10. Pour the sauce from Step 6 over the tofu, and it's done.

silken, ground chicken, enoki mushrooms, sesame oil, water, chicken soup stock granules, sugar, oyster sauce, soy sauce, sake, ginger, katakuriko, water

Taken from cookpad.com/us/recipes/170997-silky-soft-and-mild-tofu-with-chicken-soboro-an-sauce (may not work)