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Kyoto Style Tofu and Shimeji in Ankake Sauce
Discover how to prepare this elegant and sophisticated Kyoto dish featuring tofu and shimeji mushrooms served in a thick sauce made using dashi stock, soy sauce, and katakuriko.
The delicate and subtle flavor of this Tofu and Shimeji in Ankake Sauce is one of the best examples of Kyoto cuisine dishes.
Many Kyoto dishes rely heavily on a good dashi stock, which is then subtly flavored with soy sauce (typically the light variety, or usukuchi 薄口醤油).
To fully enjoy this dish, you must make your own dashi stock, but even if you opt for a shortcut using dashi stock granules, it is still a delicious dish with a subtle flavor.
Ankake Sauce (餡かけ ソース ) means a thick starchy sauce, so the tofu and mushroom dish is served in a thick sauce. Japanese thick sauce is usually made with katakuriko (sweet potato starch).
Ingredients for Kyoto Style Tofu and Shimeji in Ankake Sauce
We need:
- firm tofu (木綿豆腐)
- shimeji mushrooms
- scallions
- Japanese soy sauce, preferably usukuchi soy sauce (薄口醤油)
- dashi stock; homemade or using dashi stock granules
- mirin
- katakuriko/cornstarch
This dish is traditionally cooked and served in a clay pot (鍋), but cooking it in any regular saucepot is acceptable. The only difference is you need to transfer the final dish to a serving bowl to serve.
How to Cook Kyoto-Style Tofu and Shimeji in Ankake Sauce
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.
Published on 2017, Apr 6. Updated on 2024, Dec 2.
Kyoto Style Tofu and Shimeji in Ankake Sauce
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
- Boil sauce: Boil dashi stock, soy sauce, mirin, and salt in a saucepot or a clay pot (鍋).
- Add tofu and shimeji: Add tofu and shimeji to the pot. Cover the pot with a lid and simmer for 5 minutes.
- 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.
- 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.
Comments
This looks absolutely delicious. I love how easy and quick to make it is too.
I am a beginner when it comes to cooking with tofu and your recipe looks like one I can approach and make with confidence, thanks!
This sounds so comforting!! Thanks for sharing this recipe!
What a beautiful dish. I have been looking for a new way to enjoy tofu. Thank you.
What a beautiful way to eat tofu! Your fabulous photos make it look so appetizing!
My grocery store didn't have the usukuchi soy sauce, dashi granules, or shimeji mushrooms so I had to sub a few things. I used regular soy sauce and more salt, sliced baby bella mushrooms, and shiitake dashi, and it turned out delicious! I'm not usually a mushroom lover, but this was so tasty! For the shiitake dashi, I let 3 dried shiitake mushrooms soak in 1 1/2 cups water overnight covered with plastic wrap. Before use, I squeezed the liquid out of the mushrooms and discarded them. They weren't fantastic quality for eating texture-wise so I used fresh baby bellas instead but they sure made a great stock. Incredibly easy and cheap recipe - I love it!
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