Nameko Mushroom Tofu.
You can cook Nameko Mushroom Tofu using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Nameko Mushroom Tofu
- It's 1 block of Tofu (firm or silken).
- You need 100 grams of Nameko mushrooms.
- Prepare 200 ml of Dashi stock.
- Prepare 2 tbsp of Mentsuyu (3x concentrate).
- You need 1 1/2 tsp of Sugar.
- It's 1 of Katakuriko slurry.
- Prepare 15 grams of ○ White flour.
- It's 1 1/2 tbsp of ○ Water.
- It's 1 of for making the agedama batter bits Deep frying oil that you've used several times.
Nameko Mushroom Tofu instructions
- Drain the excess water from the tofu. Combine the ○ ingredients to make the agedama batter bits in recycled deep frying oil. Please refer tofor instructions. https://cookpad.com/us/recipes/142619-homemade-agedama-tempura-fried-batter-bits.
- 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..