Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce. It is one of my favorites food recipes. For mine, I am going to make it a little 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. 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 it.

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. Get 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
4. Take For the simmering broth:
5. Take 300 ml Dashi stock
6. Get 2 tbsp Mirin
7. Prepare 1 tbsp Usukuchi soy sauce (or regular soy sauce if you don’t have)
8. Prepare 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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