This tofu dish has become a favourite. Mushrooms, tofu and scallions in a thick sauce seasoned with dashi, soy sauce and mirin. I adapted a recipe called "Kuzu Tofu" from a book I bought in Tokyo called "Your Japanese Kitchen" by Harumi Kurihara. In addition to some ingredient substitutions, I made mine on the stove instead of in the microwave.
The squash salad recipe is from Ai. I just mixed cooked squash with Kewpie mayo and salt. Yummy. It would taste even better with proper kabocha squash which I couldn't find at the market today.
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