🇯🇵 Japan · Food
Tofu with Kinoko Ankake
By eatmundo · August 3, 2026
🇯🇵 JPSilken tofu served with a savory, thickened mushroom sauce. This dish highlights the delicate texture of tofu enhanced by the umami of forest mushrooms.
Ingredients
check them off as you prepareHow 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
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.
