Tofu with Nametake-style Enoki Mushroom Sauce

Tofu with Nametake-style Enoki Mushroom Sauce

I topped tofu with this nametake style enoki in a thickened sauce.


Tofu - silken or firm
1 block
Enoki mushrooms
1 large packet
Thinly sliced green onion
to taste
For the sauce:
○ Soy sauce and sake
2 tablespoons each
○ Dashi stock
1/2 cup (100 ml)
Katakuriko slurry
As needed


1. Shred the enoki mushrooms into small clumps.
2. Add the enoki mushrooms and the ingredients marked with ○ to a small pot. When the enoki mushrooms are cooked, thicken the sauce with the katakuriko dissolved in water.
3. Put the tofu on a plate and microwave without covering. You can leave the block intact or cut it up.
4. A lot of water will come out of the tofu, so drain or pat dry with paper towels.
5. Spoon the an sauce from Step 2 onto the tofu, and it's done. Sprinkle with green onion to taste.
6. Try this tofu recipe too: "Kyoto Style Tofu and Shimeji Mushrooms With Japanese-style An Sauce" (Recipe ID: 1655481).

Story Behind this Recipe

Chilled tofu with nametake mushrooms is delicious, so I came up with this warm version.