Simmered Crumbled Tofu and Shimeji Mushrooms

1. 1

   Expel the excess water in the tofu (see Tips); cut the stem base off the shimeji mushrooms and pull apart with your hands.

2. 2

   Put the ingredients listed under A.

3. 3

   - water, all-purpose dashi soy sauce, and sugar - in a pan and bring to a boil, put in the shimeji mushrooms and simmer until they are limp, then rip apart the tofu into bite-sized pieces with your hands and add to the pan.

4. 4

   Simmer over low-medium heat for 5 minutes, add the katakuriko dissolved in water in a circular motion to thicken the sauce.

5. 5

   Turn off the heat, add the green onion, and it's done.

6. 6

   Garnish with grated ginger to taste.

7. 7

   The all-purpose dashi soy sauce used here can be used to make soba dipping sauce, noodle dipping sauce, as well as to cook nametake.

8. 8

   See.

* Per serving · 4 servings · Values may vary.