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

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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

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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