Pork and Tofu Rolls Topped with Mushroom Sauce

• 2 blocks Firm tofu
• 300 grams Thinly sliced pork belly
• 1 pack Shimeji mushrooms
• 1 Flour
• 1 Vegetable oil
• 200 ml Water
• 2 tbsp Mirin
• 3 tbsp Soy sauce with dashi (Japanese stock)
• 1 Katakuriko slurry

1. Let tofu drain for 30 minutes or more (if time allows, drain for over 1 hour).
2. Cut into 1 cm wide pieces.
3. Dust tofu with flour, wrap with the sliced pork belly, and pan-fry with vegetable oil.
4. Set the tofu aside on a plate.
5. Break shimeji mushrooms into pieces.
6. Add a bit more vegetable oil to your frying pan, and saute the mushrooms.
7. Add water, mirin, and soy sauce with dashi.
8. After bringing it to a simmer, thicken the sauce by adding the katakuriko and water mixture (1:1 starch to water ratio).

pork belly, pack, flour, vegetable oil, water, mirin, soy sauce, slurry

Taken from cookpad.com/us/recipes/149197-pork-and-tofu-rolls-topped-with-mushroom-sauce (may not work)