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Kyoto-style Japanese-style Tofu And Shimeji Mushroom With Ankake Sauce Recipe

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce Recipe
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Prepare the ingredients before making Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce in your home. Then, follow these steps below to serve Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce for your family or friends.

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

  • 1 packages Tofu (hard or silken tofu)
  • 1 packages Shimeji mushrooms
  • 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
  • For the simmering broth:
  • 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

How to Make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce in your home by yourself.

    Step 1
  • Lightly drain the tofu. Tear the shimeji mushrooms into small clumps.
  • Step 2
  • Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
  • Step 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.
  • Step 4
  • Cover and boil. After it has cooked through (about 5 minutes), turn off the heat momentarily.
  • Step 5
  • While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
  • Step 6
  • Variation: Add glass noodles that have been rehydrated but are still firm. They'll soak up the broth and be delicious!
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