Simmered Crumbled Tofu and Shimeji Mushrooms

Simmered Crumbled Tofu and Shimeji Mushrooms

Simply crumble some drained firm tofu with you hands and simmer with shimeji mushrooms. This is a thick, unctuous and delicious dish.

Ingredients: 2 servings

Firm tofu
1/2 block
Shimeji mushrooms
100 g
Green onions (finely chopped)
a small amount
Katakuriko slurry
2 teaspoons katakuriko flour + 4 teaspoons water
Ginger (grated)
to taste
200 ml
All-purpose dashi soy sauce (*see below)
2 tablespoons
1 teaspoon


1. Expel the excess water in the tofu (see Tips); cut the stem base off the shimeji mushrooms and pull apart with your hands.
2. Put the ingredients listed under A. - water, all-purpose dashi soy sauce, and sugar - in a pan and bring to a boil, put in the shimeji mushrooms and simmer until they are limp, then rip apart the tofu into bite-sized pieces with your hands and add to the pan.
3. Simmer over low-medium heat for 5 minutes, add the katakuriko dissolved in water in a circular motion to thicken the sauce. Turn off the heat, add the green onion, and it's done.
4. Garnish with grated ginger to taste.
5. The all-purpose dashi soy sauce used here can be used to make soba dipping sauce, noodle dipping sauce, as well as to cook nametake. See (Recipe ID: 1236017).

Story Behind this Recipe

Whenever I don't have much of an appetite, I often make a simmered dish with tofu and a thick, slippery sauce. I use whatever mushrooms I have in the refrigerator.