Aburaage and Enoki sin Ponzu Sauce

• 1 bunch Enoki mushrooms
• 1 piece Aburaage
• 2 sprinkles' worth Leek
• 1 pinch Dried bonito flakes
• 1/2 tbsp Ponzu

1. Boil enoki mushrooms for 10 seconds.
2. Stir at the end and drain in a colander.
3. Alternatively, use the microwave to remove the excess water.
4. Pat dry the enoki mushrooms with paper towels.
5. Toast the aburaage in the lightly until it becomes crunchy.
6. Cut into big bite size pieces.
7. Combine with the enoki mushrooms.
8. Sprinkle with as much sliced leeks as you like.
9. Garnish with bonito flakes.
10. Finally, drizzle ponzu sauce, mix lightly and serve.

enoki mushrooms, aburaage, sprinkles, bonito flakes, ponzu

Taken from cookpad.com/us/recipes/152287-aburaage-and-enoki-sin-ponzu-sauce (may not work)