Tofu Meshi (Rice with Tofu and Vegetable Toppings) ｜ Our Regional Cuisines

1. Mash raw tofu into small pieces and then boil in plenty of water. Turn off the heat when the tofu and water start to separate. Squeeze the water out of the tofu with a cloth while still hot. Heat some oil in a pan and roast the tofu. Season with soy sauce and strain the tofu while it is still hot. (You can use a food cutter as well).

2. Make shredded egg.

3. Add water and salt (not included in the above list of ingredients) to a pot and boil the field peas. Julienne them once cooked.

4. Soak the dried shiitake mushrooms in water to soften them. Cut them into thin strips and simmer in soy sauce.

5. Soak the kanpyo (=dried calabash shavings) in water and then rub salt (not included in the above list of ingredients) into them. Wash the kanpyo and cut into small pieces. Simmer in soy sauce.
The broth of the shiitake mushrooms and kanpyo will be used as dashi (=Japanese soup stock) so it should not be thrown out.

6. Julienne the gobou(=Burdock root) . Add salt (not included in the above list of ingredients) and water to a pot and boil the gobou.

7. Use dried sardines and kombu (=kelp) to make dashi (=Japanese soup stock) and combine with the broth made with shiitake mushrooms and kanpyo (=dried calabash shavings). Season the soup with soy sauce and salt.

8. Place the ingredients from steps 1 to 6 on top of a bowl of rice. Pour the soup on top before eating.