the host of this show "Cooking with Dog."

Let’s prepare the ingredients.

Remove the stem ends of the shimeji mushrooms.

Separate the shimeji into small pieces.

Remove the stem ends of the enoki mushrooms.

Cut the enoki in half.

Trim off the root end of the garlic clove.

Crush the garlic with the side of the knife.

Then, roughly chop it into small pieces.

Unwrap the firm tofu

and thoroughly remove the excess water with another paper towel.

Sprinkle on the salt,

pepper

and all purpose flour.

Flip it over

and remove the water.

Then, sprinkle on the salt,

pepper

and flour again.

Now, add the sesame oil to a pan

and turn on the burner.

Place the tofu into the heated pan

and saute the bottom.

Now, flip the tofu over

and brown the other side.

Remove

and place the tofu steak onto a plate.

And now, add a little more sesame oil.

Reheat the pan,

drop in the garlic and red chili pepper,

and stir until aromatic.

Add the shimeji and enoki mushrooms

and continue sauteing.

Now, add the mirin

and soy sauce.

Stir and distribute the sauce evenly.

Spoon the mushrooms onto the tofu

and pour the sauce over the top.

Finally, top with the chopped spring onion leaves.

The consistency of the sauce sometimes depends on the type of mushrooms.

To make the sauce thicker,

you can add a little potato or corn starch diluted in water.

Shiitake or maitake mushrooms can be also used for this recipe.

Good luck in the kitchen.