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Soft & Creamy Namehan (nametake Mushrooms & Hanpen Fish Cake) Recipe

Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) Recipe
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Serving : 4
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Prepare the ingredients before making Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) in your home. Then, follow these steps below to serve Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) for your family or friends.

Ingredients: Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

  • 80 grams Nametake mushrooms
  • 2 Hanpen
  • 1 Aburaage
  • 400 ml Dashi stock
  • 1 1/2 tsp Sugar
  • 1 1/2 tbsp Mentsuyu (3x concentrate)
  • 1 Katakuriko slurry

How to Make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) in your home by yourself.

    Step 1
  • Cut the hanpen into 1.5cm cubes. Cut the aburaage lengthwise into 5-6mm wide pieces.
  • Step 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).
  • Step 3
  • Add the katakuriko slurry to give it a creamy thickness.
  • Step 4
  • This is a version made by another Cookpad user.
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