Ingredients:
1/2 cup shoyu
1/2 cup vinegar
2 tablespoons mirin
1/4 dashi jiru (Dissolve in hot water according to the instructions on the package.)
2 tablespoons sugar
1/2 cup lemon juice
Directions:
Put all ingredients except lemon juice into a pot and boil unti sugar melts. After liquid cools, add lemon juice.
Uses:
Use Ponzu Shoyu on Aloha Tofu’s Firm & Soft tofu, Yudofu, and Yakidofu. For a salad, julienne cucumber, carrot, gobo & daikon. Add mayonnaise to Ponzu Shoyu to make a dressing for it.
Tofu & Pork w/Oyster Sauce
Ingredients:
1 firm Aloha Tofu
1/2 pound pork
4 dried Shiitake mushrooms
1/4 bunch of green onion
1 clove of garlic, sliced
1 teaspoon Tobanjan (Chinese fermented seasoning primarily made of soy beans)
1-1/2 cups dashi jiru
1 tablespoon shoyu
2 tablespoons sake
1 teaspoon sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
Preparation:
Slice pork, add 1 tablespoon shoyu and 2 teaspoons ginger juice and mix. Soak mushrooms in water to soften then cut into bite size pieces.
Drain tofu well. Cut tofu into cubes. In pan, add cooking oil and fry tofu over high heat. Put fried tofu on a plate on the side.
In pan, add cooking oil and cook pork well. Add sliced garlic and Tobanjan and cook. Add dashi jiru, shoyu, sake, sugar, oyster sauce and shiitake mushrooms and cook on low heat for 20 minutes. Add fried tofu. Mix 1 tablespoon potato starch and 1 tablespoon water together and add mixture to liquid in pan to thicken sauce.