31 March 2012


I originally intended to turn this jumble of spinach, pan-fried tofu, and marinated shiitake mushrooms   into a wrap or rice ball, but am content to keep it as-is for now. The marinade for both the tofu (a super-firm chunk that had been frozen) and mushrooms included shoyu, mirin, sriracha, and sugar. I quite enjoy that particular savory-spicy-sweet flavor combination.

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