Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce. One of my favorites food recipes. This time, I will 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. 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 first prepare a few ingredients. You can have 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. Prepare 1 packages Tofu (hard or silken tofu)
2. Prepare 1 packages Shimeji mushrooms
3. Take 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
4. Make ready For the simmering broth:
5. Take 300 ml Dashi stock
6. Prepare 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

Instructions 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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