Kyoto Style Tofu and Shimeji in Ankake Sauce

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4


  • 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


  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.


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

Another great recipe by