Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

1. 1

   Cut the hanpen into 1.5cm cubes.

2. 2

   Cut the aburaage lengthwise into 5-6mm wide pieces.

3. 3

   Bring the dashi stock to a boil in a pot, add the ingredients from Step 1, and boil.

4. 4

   Add the nametake, sugar, and 1 tablespoon of the mentsuyu.

5. 5

   Once the sugar has dissolved, give it a taste.

6. 6

   If it's good, proceed as is, if you find it to be a bit too thin, adjust by adding the 1/2 tablespoon of the mentsuyu (see the Helpful Hints).

7. 7

   Add the katakuriko slurry to give it a creamy thickness.

8. 8

   This is a version made by another Cookpad user.

* Per serving · 4 servings · Values may vary.

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