Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

Name: Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce
Cuisine: American
Ingredients: 1 packages Tofu (hard or silken tofu); 1 packages Shimeji mushrooms; 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry; 300 ml Dashi stock; 2 tbsp Mirin; 1 tbsp Usukuchi soy sauce (or regular soy sauce if you don't have); 1/2 to 1 teaspoon Salt

cookpad.japan @cookpad_jp

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.

It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.

It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.

It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.

It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

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Ingredients

1 packagesTofu (hard or silken tofu)
1 packagesShimeji mushrooms
2 tbsppotato starch flour+2 tablespoons water Katakuriko slurry
For the simmering broth:
300 mlDashi stock
2 tbspMirin
1 tbspUsukuchi soy sauce (or regular soy sauce if you don't have)
1/2to 1 teaspoon Salt

Saved

Steps

1

Lightly drain the tofu. Tear the shimeji mushrooms into small clumps.
2

Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
3

After bringing the sauce to a boil, add the entire block of tofu and break it up into random chunks with a pair of cooking chopsticks. Add the shimeji mushrooms as well.
4

Cover and boil. After it has cooked through (about 5 minutes), turn off the heat momentarily.
5

While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
6

Variation: Add glass noodles that have been rehydrated but are still firm. They'll soak up the broth and be delicious!