Fresh harvested fuki and fried tofu

Fuki! The leaves and stems are very tasty. This time, I used the stems to make a dish.

When you boil them, you see they have a very cool shape like a long pencil looking and they absorb dashi in their crispy stem.

Fried tofus (assuage) are very soft and silky and absorb dashi nicely too.

They are a good match in the soup based dashi, mirin, sake, soysauce, and sugar and boil them for 20 minutes on medium heat.