煮物（しいたけと豆腐の煮物）｜ちゃらりんこクックさんのレシピ書き起こし

Wash the dried shiitake mushrooms and put them in a bowl with water.
Cover with plastic wrap and soak for 3-4 hours.
When the shiitake mushrooms are rehydrated, set aside the rehydrated juice for use.

Remove the shiitake stems from Step 1 and cut into 1 cm wide slices.
Cut the tofu into 1cm wide pieces, place in a heat-resistant container, cover with plastic wrap, and heat in a 600W microwave oven for 5 minutes.
Crush the ginger and finely chop it.
Slice the spring onion diagonally into 1 cm wide strips.

Put (A) in a bowl and mix.
Drain the tofu from step 2 and wipe off the moisture with kitchen paper.
Put (B) in a small bowl and mix to make potato starch dissolved in water.

Add oil, ginger, and green onion to a frying pan and fry over low heat.
3. Add tofu and shiitake mushrooms and simmer over medium heat.
Bring to a boil, then reduce heat and simmer for 6-8 minutes.
Turn off the heat, add the water-soluble potato starch from step 3 and mix.
Heat over high heat, add sesame oil and vinegar in that order, and mix each time.
Serve on a plate and complete with green onions (not listed).