lemon cake with olive oil |
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It sounds weird to use 'cake' and 'olive oil' in the same sentence, but this cake is yummy and most definitely does not taste weird.
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1 block of firm tofu, drained and sliced into 2 slabs
2-3 spoonfuls of nametake mushrooms |
About 2-4 spoonfuls of fresh grated daikon
A handful green onions, finely sliced A sprinkling of nori, cut into confetti strips or nori furikake |
If you are making rice, start the rice in the pot. Cut tofu into 2 slabs and let it drain for about 30 minutes. While this is happening, cut the green onions and grate the daikon.
Put the tofu in a dish--ideally a tofu dish. Slather a spoonful of nametake mushrooms over the tofu, as if you were buttering toast. Don't put on a thick coat of it because it is a very concentrated flavor. Next layer the grated daikon and then sprinkle the green onions over that. Lastly, sprinkle nori strips or furikake. Eat with hot rice and kim chee (optional, but highly recommended).
NOTES:
1) My sister's original version also adds a sprinkling hana katsuo (shaved bonito flakes that look like sawdust) as a last topping. I don't care for this, so I've left it out.
Put the tofu in a dish--ideally a tofu dish. Slather a spoonful of nametake mushrooms over the tofu, as if you were buttering toast. Don't put on a thick coat of it because it is a very concentrated flavor. Next layer the grated daikon and then sprinkle the green onions over that. Lastly, sprinkle nori strips or furikake. Eat with hot rice and kim chee (optional, but highly recommended).
NOTES:
1) My sister's original version also adds a sprinkling hana katsuo (shaved bonito flakes that look like sawdust) as a last topping. I don't care for this, so I've left it out.