//]]> Recipe of Any-night-of-the-week Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce | All Time Recipes

17/08/2020 13:02

Recipe of Any-night-of-the-week Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

by Verna Cunningham

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce
Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

Hey everyone, it’s me again, Dan, welcome to my 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. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 it.

 

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


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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!

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