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Nameko Mushroom Tofu Recipe

Nameko Mushroom Tofu Recipe
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Serving : 4
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Prepare the ingredients before making Nameko Mushroom Tofu in your home. Then, follow these steps below to serve Nameko Mushroom Tofu for your family or friends.

Ingredients: Nameko Mushroom Tofu

  • 1 block Tofu (firm or silken)
  • 100 grams Nameko mushrooms
  • 200 ml Dashi stock
  • 2 tbsp Mentsuyu (3x concentrate)
  • 1 1/2 tsp Sugar
  • 1 Katakuriko slurry
  • 15 grams ○ White flour
  • 1 1/2 tbsp ○ Water
  • 1 for making the agedama batter bits Deep frying oil that you've used several times

How to Make Nameko Mushroom Tofu

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Nameko Mushroom Tofu in your home by yourself.

    Step 1
  • Drain the excess water from the tofu. Combine the ○ ingredients to make the agedama batter bits in recycled deep frying oil. Please refer tofor instructions.
  • Step 2
  • Put the dashi stock and nameko mushrooms in a small pan and bring to a boil. After 3 minutes, add the sugar and mentsuyu.
  • Step 3
  • Add the tofu cut into 1.5-2 cm cubes to Step 2, and when it's come to a boil again, add the agedama. When the agedama has softened, drizzle in the katakuriko slurry to thicken the sauce.
  • Step 4
  • This is naturally grown nameko mushroom. The small nameko in the bottom right is normal nameko mushroom sold at the supermarket. I was shocked when I saw the difference for the first time.
  • Step 5
  • I made another recipe using nametake mushrooms, hanpen and aburaage.
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