Hey everyone, hope you’re having an amazing day today. 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. For mine, I will make it a little bit unique. This will be really delicious.

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to 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 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. Take 1 packages Shimeji mushrooms
3. Prepare 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
4. Prepare For the simmering broth:
5. Prepare 300 ml Dashi stock
6. Take 2 tbsp Mirin
7. Get 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!

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