This Teriyaki Tofu has a crispy exterior with a creamy ... Cut the pressed block into triangles or 1-inch cubes, and toss in 2 tablespoons of cornstarch and an equal quantity of vegetable oil.

The recipe’s fried tofu cut into triangles has been likened to gingko leaves, the carrot evokes autumn foliage, and the “shimeji” mushrooms complete the feel of a village in the fall.

Marinate chicken in soy sauce, ginger, garlic, and sake. Coat with cornstarch, fry until crispy. Serve with lemon wedges and dipping sauce. Sauté onions, carrots, and potatoes. Add beef or chicken, ...