One of my favorite Japanese dishes!
4 ounces ground chicken (or pork)
4 dried chinese black mushrooms
1 block tofu (1 lb)
4 ounces carrot
2 long scallions
1/2 inch piece of fresh ginger
1 tablespoon vegetable oil
1 tablespoon sugar
2 1/2 tablespoons soy sauce
2 tablespoons sake or dry white wine
Cover dried mushrooms with warm water and soak 10 to 15 minutes, to soften; then remove stems and cut into fine strips.
Break tofu up coarsely and drain in a sieve.
Julienne carrot into 1 1/2 inch lengths.
Cut green onions crosswise into 1/2 inch lengths.
Stir egg well, but do not beat. (I personally beat the egg, haven’t noticed a difference).
Mix sugar, soy sauce, and sake until sugar dissolves.
Heat oil in pan over high heat and sauté ginger and chicken 2 to 3 minutes until meat changes color, breaking up lumps with spatula. Add carrot and mushrooms, then sauté 3 to 4 minutes more, or until carrot strips are done.
Add tofu and mix gently from the bottom until tofu is heated through, being careful not to mush it.
Pour soy sauce mixture evenly over ingredients. Put in green onion and mix well. Finally stir in egg and turn off heat.
Serve hot or room temperature.
Is amazing when served over rice.