Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce:

1. Make ready 1 packages Tofu (hard or silken tofu)
2. Make ready 1 packages Shimeji mushrooms
3. Make ready 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
4. Get For the simmering broth:
5. Get 300 ml Dashi stock
6. Prepare 2 tbsp Mirin
7. Make ready 1 tbsp Usukuchi soy sauce (or regular soy sauce if you don’t have)
8. Take 1/2 to 1 teaspoon Salt

Steps to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce:

1. Lightly drain the tofu. Tear the shimeji mushrooms into small clumps.
2. Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
3. After bringing the sauce to a boil, add the entire block of tofu and break it up into random chunks with a pair of cooking chopsticks. Add the shimeji mushrooms as well.
4. Cover and boil. After it has cooked through (about 5 minutes), turn off the heat momentarily.
5. While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
6. Variation: Add glass noodles that have been rehydrated but are still firm. They’ll soak up the broth and be delicious!
7. Ready to serve and ENJOY!

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