Drain the excess water from the tofu. Combine the ○ ingredients to make the agedama batter bits in recycled deep frying oil. Please refer to (Recipe ID: 334743) for instructions.
Put the dashi stock and nameko mushrooms in a small pan and bring to a boil. After 3 minutes, add the sugar and mentsuyu.
Add the tofu cut into 1.5-2 cm cubes to Step 2, and when it's come to a boil again, add the agedama. When the agedama has softened, drizzle in the katakuriko slurry to thicken the sauce.
This is naturally grown nameko mushroom. The small nameko in the bottom right is normal nameko mushroom sold at the supermarket. I was shocked when I saw the difference for the first time.
I made another recipe using nametake mushrooms, hanpen and aburaage. (Recipe ID: 365914)
Story Behind this Recipe
This is a dish available at a certain restaurant. They make theirs with the agedama fried batter bits left over from their tempura, so it's delicious! I think they make their own nameko mushrooms too, but that's a bit beyond me, so I made this with naturally grown nameko I received as a gift. Store-bought nameko is fine!
The key is the agedama (or tempura crumbs). It's best to use oil that was recycled several times, as the batter bits will absorb the flavor from your previous fried dishes. When you add these fried batter bits to your dish, it'll improve the flavor. You can make it with store-bought agedama too, but if you can, make your own. Use whatever type of tofu you like. I recommend firm tofu.