Silken Tofu with Thick Ankake Sauce

Silken Tofu with Thick Ankake Sauce

This ankake sauce with shimeji mushrooms and spinach is made with katsuo (bonito) dashi stock. By preparing the dish carefully, you will be awarded with a really comforting taste.

Ingredients: 2 servings

Silken tofu
1 block
Shimeji mushrooms
1/2 packet
1-2 bunches
a small amount
☆ Dashi stock (bonito dashi)
1 cup
☆ Soy sauce
1 tablespoon
☆ Mirin
1 tablespoon
☆ Salt
a pinch
★ Katakuriko
1 teaspoon
★ Water
2 teaspoons


1. Prep the vegetables: Divide the shimeji mushrooms into small bunches. Cut the carrots into shapes and blanch. Blanch and rinse the spinach in cold water to fix the color.
2. Add the ☆ ingredients to a pot and bring to a boil. Add the tofu and simmer for 2-3 minutes. Transfer to a dish so they won't break apart. It's easy to do this using a ladle strainer.
3. Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes. Add the spinach and carrots and stir gently. Add the ★ ingredients. Stir to thicken and the ankake sauce is done.
4. Pour the sauce from Step 3 over the tofu from Step 2.

Story Behind this Recipe

I adapted this recipe from one I found in a book. I thought my hard-working family deserves a carefully prepared dish like this once in a while.