Kyoto Style Tofu and Shimeji in Ankake Sauce

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Japanese

Ingredients: Tofu

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4

Ingredients

• 1 1/2 cup dashi stock (or 1 1/2 cup water + 1 teaspoon instant dashi granules)
• 1 tablespoon usukuchi (Japanese light) soy sauce (*)
• 2 tablespoon mirin
• 1/2 teaspoon salt (or to taste) (**)
• 1 block firm tofu (about 400 gram), cut into 8-12 blocks
• 1 packet shimeji mushroom, cut away the roots and tear into pieces
• 1 scallion, thinly sliced diagonally
• Katakuriko slurry (mix the following together)
• 2 tablespoon katakuriko (Japanese potato starch)
• 2 tablespoon water

Instructions

1. Place dashi stock, usukuchi soy sauce, mirin, and salt in a sauce pot. Bring to a boil. If you own a nabe (Japanese clay pot), you can make this dish in a nabe and it can be served directly from the nabe.
2. Add tofu and shimeji to the pot, cover with a lid, reduce heat and simmer for 5 minutes.
3. Remove the lid and turn the heat to medium-high. Stir the katakuriko slurry into the pot and keep stirring until the sauce thickens.
4. Turn the heat off, transfer to a serving bowl (if not using a claypot), and garnish with scallion. Serve immediately.

Notes

• (*) Can be substituted with regular soy sauce.
• (**) You probably need more salt with regular soy sauce.