Calories: 176kcal　Protein: 15.5g　Fat: 8.1g　Carbohydrates: 10.9g ■Ingredients per serving (g)

• hard tofu … 150
• kelp … 0.4
• dried bonito shavings … 0.8
• water (for Japanese soup stock) … 80
• ground chicken … 20
• carrots … 8
• green peppers … 8
• dried shiitake mushrooms … 2
• enokidake mushrooms … 8
• Japanese honeywort … 8
• ginger … 4
• salt…0.5
• sugar … 2.6
• soy sauce … 5
• starch … 2
• water (for starch) … 3

■Directions

1. Make soup stock with the dried bonito shavings and kelp.
2. Soak the dried shiitake mushrooms in warm water and slice.
3. Cut the carrots and green peppers into 4cm sticks.
4. Cut the enokidake mushrooms in half and flake.
5. Cut the Japanese parsley into similar lengths.
6. Grate the ginger.
7. Heat the Japanese soup stock in a pan. Then add the ground chicken and heat.
8. Add the carrots and cook until soft.
9. Add the green peppers, shiitake mushrooms and enokidake mushrooms.
10. When the vegetables look soft, add the seasonings in a circular motion and season.
11. Add the Japanese parsley last.
12. Cut the tofu in adequate sizes and steam.
13. Place the tofu on a dish and pour the sauce and decorate with the ginger.

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