Kyoto Style Tofu and Shimeji in Ankake Sauce
- 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
- 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.
- Add tofu and shimeji to the pot, cover with a lid, reduce heat and simmer for 5 minutes.
- Remove the lid and turn the heat to medium-high. Stir the katakuriko slurry into the pot and keep stirring until the sauce thickens.
- 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 https://dailycookingquest.com.