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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce:
  1. Take Tofu (hard or silken tofu)
  2. Make ready Shimeji mushrooms
  3. Take potato starch flour+2 tablespoons water Katakuriko slurry
  4. Prepare For the simmering broth:
  5. Get Dashi stock
  6. Prepare Mirin
  7. Prepare Usukuchi soy sauce (or regular soy sauce if you don't have)
  8. Take to 1 teaspoon Salt
Instructions to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce:
  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!

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