Kyoto Style Tofu and Shimeji in Ankake Sauce
Discover how to prepare this elegant and sophisticated Kyoto dish featuring tofu and shimeji mushrooms served in a thick sauce made using dashi stock, soy sauce, and katakuriko.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup dashi stock (or 1 1/2 cup water + 1 teaspoon dashi stock granules)
- 1 tablespoon usukuchi (Japanese light soy sauce) (Note 1)
- 2 tablespoon mirin
- 1/2 teaspoon salt (or to taste) (Note 2)
- 1 block firm tofu (about 400 gram), cut into 8-12 blocks
- 1 packet shimeji mushroom, cut away the roots and tear into pieces
- 1 scallion, thinly sliced diagonally
- 2 tablespoon katakuriko/cornstarch
- 2 tablespoon water
Instructions
- 1
Boil sauce: Boil dashi stock, soy sauce, mirin, and salt in a saucepot or a clay pot (鍋).
- 2
Add tofu and shimeji: Add tofu and shimeji to the pot. Cover the pot with a lid and simmer for 5 minutes.
- 3
Thicken the sauce: Remove the lid and turn the heat to medium-high. Mix katakuriko/cornstarch with water to make a slurry, stir it into the pot, and continue stirring until the sauce thickens.
- 4
Garnish and serve: Turn off the heat. Transfer the dish to a serving bowl (if not using a clay pot), and garnish with sliced scallions. Serve it immediately with steamed rice.