Hello everybody, it’s me, Dave, welcome to my recipe page. 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 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 well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something which I have loved my entire life.

To begin with this recipe, we must first 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 cook it.

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

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

So that is going to wrap it up for this exceptional food kyoto-style japanese-style tofu and shimeji mushroom with ankake sauce recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!