Kyoto Style Tofu and Shimeji in Ankake Sauce

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Japanese

Ingredients: Tofu Vegetables

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 dashi stock granules)
• 1 tablespoon usukuchi (Japanese light soy sauce) (Note 1)
• 2 tablespoon mirin
• 1/2 teaspoon salt (or to taste) (Note 2)
• 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/cornstarch
• 2 tablespoon water

Instructions

1. Boil sauce: Boil dashi stock, soy sauce, mirin, and salt in a saucepot or a clay pot (鍋).
2. Add tofu and shimeji: Add tofu and shimeji to the pot. Cover the pot with a lid and simmer for 5 minutes.
3. Thicken the sauce: Remove the lid and turn the heat to medium-high. Mix katakuriko/cornstarch with water to make a slurry, stir it into the pot, and continue stirring until the sauce thickens.
4. Garnish and serve: Turn off the heat. Transfer the dish to a serving bowl (if not using a clay pot), and garnish with sliced scallions. Serve it immediately with steamed rice.

Notes

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