Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

I served tofu in a warm ankake sauce. This is an example of Kyoto-style subtle flavoring. Warm yourself up with a bowl of this a cold winter day!

Ingredients: An easy amount to make

Tofu (hard or silken tofu)
1 package (about 400g)
Shimeji mushrooms
1 package
Katakuriko slurry
2 tablespoons potato starch flour+2 tablespoons water
For the simmering broth:
Dashi stock
1 1/2 cups
2 tablespoons
Usukuchi soy sauce (or regular soy sauce if you don't have)
1 tablespoon
1/2 to 1 teaspoon


1. Lightly drain the tofu. Tear the shimeji mushrooms into small clumps.
2. Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
3. After bringing the sauce to a boil, add the entire block of tofu and break it up into random chunks with a pair of cooking chopsticks. Add the shimeji mushrooms as well.
4. Cover and boil. After it has cooked through (about 5 minutes), turn off the heat momentarily.
5. While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
6. Variation: Add glass noodles that have been rehydrated but are still firm. They'll soak up the broth and be delicious!

Story Behind this Recipe

This is a tofu version of Recipe ID: 1632309 "Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.