Tofu with Enoki Mushrooms and Chinese Cabbage Ankake Sauce

1. 1

   Chop up the ginger and saute in the sesame oil in a skillet.

2. 2

   Add and saute the enoki mushrooms, shiitake mushrooms, and Chinese cabbage.

3. 3

   Add mentsuyu, mirin and water (not listed) in the skillet to taste the sauce.

4. 4

   It should taste a little strong if the liquid just covers the vegetables.

5. 5

   Add the katakuriko slurry (katakuriko dissolved in water) and bring it to a boil.

6. 6

   Cut the tofu into your preferred sizes, pour over the sauce and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.