Tofu Coney Island

Thinly slice 1 cup of garlic cloves

Bring water to a boil

Put the garlic into the boiling water. Poach it for 10m until transparent

Strain the poached garlic. Set aside

Add ⅔ cup of soy sauce and ⅓ cup of white vinegar into a pot

Add 7 tbsp of white sugar and simmer until it is dissolved

Add ¼ cup of katsuobushi. Bring to a boil and remove from the heat

Strain the marinade and pour it over the poached garlic

Let it cool down until it reaches room temperature

Place it in the refrigerator overnight, uncovered, to enhance the flavors

The pickled garlic is ready

Finely mince 454 g of trimmed white button mushrooms

Add ¾ cup of vegetable oil to a frying pan over low heat. Add 1 diced white onion and cook for 40m until soft, dark and sweet, stir once in a while

Add 2 tbsp of minced ginger

Add 1 tbsp of minced garlic. Cook for 15m until the ginger and the garlic are fully cooked

Add the white bottom mushrooms and stir

Cook until the moisture has evaporated

Add 2 tbsp of soy sauce

Add ½ cup of ketchup

Add salt to taste and mix

Add 3.5 oz of trimmed beech mushrooms and 1 tbsp of lemon juice

Add ¼ cup of the pickled garlic liquid

Add ¼ cup of miso and stir until well incorporated

Add 3 tbsp of mirin. Cook over low heat for 25m until the flavors are incorporated. The mushroom chilli is ready

Mix ¼ cup of cornstarch, ¼ cup of potato starch and 1 tsp of salt in a tray

Cut 454 g of firm tofu into large cubes. Dredge them in the flour mix

Fill a frying pan ¼ of the way with vegetable oil and bring it to 177 °C over medium heat. Add the tofu cubes and fry them for 40s until crispy, but not golden

Transfer the tofu to a tray lined with paper towels to remove excess oil. Season to taste

Plate the tofu cubes. The fried tofu is ready

Place 8 pieces of the fried tofu on a plate. Add 4 tbsp of the mushroom chilli

Add 1 tbsp of diced white onion and 1 tbsp of sliced scallion

Drizzle yellow mustard to taste. The Tofu Coney Island is ready

Enjoy!