Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)
I wanted to make something different using hanpen, nametake, and fried tofu, and somehow came up with this!
The thickness of the nametake may vary depending on the maker, so adjust the amount of mentsuyu accordingly to taste. If you add mentsuyu and it tastes too thick, dilute with water. If you over-boil, the flavor will become too thick, so be careful. In that event, dilute with water. Try out the nametake with other desired flavors such as kimchee. Do not rinse the surface oil off of the fried tofu. As with nameko tofu, serve this over rice or noodles! For serving 4. Recipe by Harapekosuke
Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)
I wanted to make something different using hanpen, nametake, and fried tofu, and somehow came up with this!
The thickness of the nametake may vary depending on the maker, so adjust the amount of mentsuyu accordingly to taste. If you add mentsuyu and it tastes too thick, dilute with water. If you over-boil, the flavor will become too thick, so be careful. In that event, dilute with water. Try out the nametake with other desired flavors such as kimchee. Do not rinse the surface oil off of the fried tofu. As with nameko tofu, serve this over rice or noodles! For serving 4. Recipe by Harapekosuke
Cooking Instructions
- 1
Cut the hanpen into 1.5cm cubes. Cut the aburaage lengthwise into 5-6mm wide pieces.
- 2
Bring the dashi stock to a boil in a pot, add the ingredients from Step 1, and boil. Add the nametake, sugar, and 1 tablespoon of the mentsuyu. Once the sugar has dissolved, give it a taste. If it's good, proceed as is, if you find it to be a bit too thin, adjust by adding the 1/2 tablespoon of the mentsuyu (see the Helpful Hints).
- 3
Add the katakuriko slurry to give it a creamy thickness.
- 4
This is a version made by another Cookpad user.
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