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Japan · Food

Tofu with Kinoko Ankake

30 min
150 kcal
2 servings

By eatmundo · August 3, 2026

Tofu with Kinoko Ankake🇯🇵

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Tofu with Kinoko Ankake. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

Silken tofu served with a savory, thickened mushroom sauce. This dish highlights the delicate texture of tofu enhanced by the umami of forest mushrooms.

According to eatmundo's ingredient comparison, the closest dish to Tofu with Kinoko Ankake from another cuisine is Stir-fried Vegetarian Noodles (Vietnam): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Cut the tofu into four large cubes and place in two heat-proof serving bowls.

  • 2

    Steam the tofu bowls in a steamer for 5 minutes until warmed through.

  • 3

    Trim the ends of the shimeji mushrooms and break them into smaller clusters.

  • 4

    In a small saucepan, bring the dashi, soy sauce, and mirin to a simmer over medium heat.

  • 5

    Add the shimeji mushrooms to the saucepan and cook for 3 minutes until tender.

  • 6

    Mix the potato starch with 1 teaspoon of water to create a slurry, then pour into the pan while stirring to thicken.

  • 7

    Pour the mushroom sauce over the warm tofu and garnish with thinly sliced green onions.

Frequently Asked Questions

What is Tofu with Kinoko Ankake?

Tofu with Kinoko Ankake is a Japanese dish consisting of tofu served in a savory, thickened dashi-based sauce with shimeji mushrooms. It is typically consumed as a warm, comforting side dish or light main course during colder months.

Can I use firm tofu?

Silken is traditional, but firm tofu works if you prefer a meatier texture.

What is the point of the potato starch?

It thickens the dashi sauce into a silky 'an' sauce that clings to the tofu.

Is there a substitute for dashi?

You can use vegetable stock, though the umami depth will be slightly reduced.

Can I eat this cold?

Yes, it is excellent as a chilled appetizer in the summer.

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