Recipe of Speedy Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Make Super Quick Homemade Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. 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.

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce. It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru

Ingredients and spices that need to be Prepare to make Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce:

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

Instructions to make 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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So that is going to wrap it up for this exceptional food Steps to Prepare Perfect Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce. Thanks so much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!