1/2 momen firm tofu
50-60 g crabmeat
2 tsp sake
1/2 tsp soy sauce
Black pepper, to taste
1-2 tbsp bonito flakes
1 tsp oil (not in photo)
Microwave tofu for 1 and a half to 2 minutes, and let cool.
Cut hakusai into 3-4 cm pieces.
Cut tofu into 1cm-thick smaller squares.
Lightly beat egg.
Heat oil in a frying pan, and saute tofu on medium to medium low heat until both sides are lightly golden.
Saute hakusai, beginning with firm white sections, on medium to medium low heat.
When edges of white sections turn somewhat translucent, add green sections, and continue sauteing.
When tofu is hot, add sake, soy sauce and black pepper, and stir.
Swirl in egg, mix, and turn off heat.
- Because of the salt content of crabmeat, adding salt is usually not necessary. Bonito flakes also provide some salt, so taste at the end before adding any extra sodium.
- If available, add a small handful of mild mushrooms of your choice (cut, sliced or torn by fingers) when sauteing green sections of hakusai. One kind is enough. Mushrooms add a nice, soft complexity to the flavor. Shiitake, oyster, shimeji, chanterelle, maitake and eringi are some of my favorites for this dish.
- The inner (yellowish) part of hakusai works best for this dish in terms of taste. The inner part is much sweeter, which becomes especially noticeable when cooked with oil. Appearance-wise, however, using only the inner part makes this dish too yellow, and I usually use one or two greenish outer leaves to get some green on the plate.