Simmered Crumbled Tofu and Shimeji Mushrooms – a delicious recipe with tofu, mushrooms, Green onions, water, Ginger, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Put the ingredients listed under A.
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
Simmer over low-medium heat for 5 minutes, add the katakuriko dissolved in water in a circular motion to thicken the sauce.
5
Turn off the heat, add the green onion, and it's done.
6
Garnish with grated ginger to taste.
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
See.
53
kcal
Calories
11
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 block Firm tofu, 100 grams Shimeji mushrooms, 1 dash Green onions (finely chopped), 2 tsp katakuriko flour + 4 teaspoons water Katakuriko slurry, and more.
Yes, Simmered Crumbled Tofu and Shimeji Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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