Nameko Mushroom Tofu

1. 1

   Drain the excess water from the tofu.

2. 2

   Combine the ingredients to make the agedama batter bits in recycled deep frying oil.

3. 3

   Please refer tofor instructions.

4. 4

   Put the dashi stock and nameko mushrooms in a small pan and bring to a boil.

5. 5

   After 3 minutes, add the sugar and mentsuyu.

6. 6

   Add the tofu cut into 1.5-2 cm cubes to Step 2, and when it's come to a boil again, add the agedama.

7. 7

   When the agedama has softened, drizzle in the katakuriko slurry to thicken the sauce.

8. 8

   This is naturally grown nameko mushroom.

9. 9

   The small nameko in the bottom right is normal nameko mushroom sold at the supermarket.

10. 10

    I was shocked when I saw the difference for the first time.

11. 11

    I made another recipe using nametake mushrooms, hanpen and aburaage.

* Per serving · 4 servings · Values may vary.