Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

1. 1

   Lightly drain the tofu.

2. 2

   Tear the shimeji mushrooms into small clumps.

3. 3

   Add all of the simmering broth ingredients to a saucepan, and turn on the heat.

4. 4

   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.

5. 5

   Add the shimeji mushrooms as well.

6. 6

   Cover and boil.

7. 7

   After it has cooked through (about 5 minutes), turn off the heat momentarily.

8. 8

   While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.

9. 9

   Variation: Add glass noodles that have been rehydrated but are still firm.

10. 10

    They'll soak up the broth and be delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.