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.
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.
Just prepare the vegetables properly in Step 1 and be careful when transferring the tofu to the dish in Step 2!I used spinach this time, but mitsuba or komatsuna would also be delicious. You could just cut the carrots into strips instead of cutting out shapes.Give this recipe a try.
Enjoy Japanese food around the world.