Iri Dofu

Mrs. Ray Akagi

Servings 4-5

• 1 tofu
• 1/2 cup dried mushrooms
• 1 small carrot
• 1 1/2 tablespoons butter
• 2 tablespoons katsuobushi
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 tablespoons shoyu
• 1/2 teaspoon gourmet powder

Soak mushrooms in water. When soft, chop fine. Also, chop carrot in fine pieces.

Squeeze excess water from tofu, and crumble. Melt butter in saucepan, add tofu and sauté 2 or 3 minutes.

Add mushrooms, carrots, katsuobushi and continue to cook 5 minutes over medium heat.

Add seasoning and green onions cut thin. Cook until almost dry.

VARIATION: 1 egg may be stirred in just before turning off the heat.