Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

This recipe is based on my "Recreating a Restaurant Dish: Nameko Mushroom Tofu" recipe (Recipe ID: 297589) using nametake mushrooms, hanpen fish cakes, and deep fried tofu skins.

Ingredients: Serves 4

Nametake mushrooms
Dashi stock
1 1/2 teaspoons
Mentsuyu (3x concentrate)
1-1 1/2 tablespoons
Katakuriko slurry
as needed


1. Cut the hanpen into 1.5cm cubes. Cut the aburaage lengthwise into 5-6mm wide pieces.
2. Bring the dashi stock to a boil in a pot, add the ingredients from Step 1, and boil. Add the nametake, sugar, and 1 tablespoon of the mentsuyu. Once the sugar has dissolved, give it a taste. If it's good, proceed as is, if you find it to be a bit too thin, adjust by adding the 1/2 tablespoon of the mentsuyu (see the Helpful Hints).
3. Add the katakuriko slurry to give it a creamy thickness.
4. This is a version made by another Cookpad user.

Story Behind this Recipe

I wanted to make something different using hanpen, nametake, and fried tofu, and somehow came up with this!