Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, simmered crumbled tofu and shimeji mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Simmered Crumbled Tofu and Shimeji Mushrooms is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Simmered Crumbled Tofu and Shimeji Mushrooms is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have simmered crumbled tofu and shimeji mushrooms using 9 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Simmered Crumbled Tofu and Shimeji Mushrooms:
- Get 1/2 block Firm tofu
- Make ready 100 grams Shimeji mushrooms
- Get 1 dash Green onions (finely chopped)
- Get 2 tsp katakuriko flour + 4 teaspoons water Katakuriko slurry
- Prepare 1 Ginger (grated)
- Make ready [A]
- Take 200 ml Water
- Take 2 tbsp All-purpose dashi soy sauce (*see below)
- Make ready 1 tsp Sugar
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Steps to make Simmered Crumbled Tofu and Shimeji Mushrooms:
- Expel the excess water in the tofu (see Tips); cut the stem base off the shimeji mushrooms and pull apart with your hands.
- Put the ingredients listed under A. - water, all-purpose dashi soy sauce, and sugar - in a pan and bring to a boil, put in the shimeji mushrooms and simmer until they are limp, then rip apart the tofu into bite-sized pieces with your hands and add to the pan.
- Simmer over low-medium heat for 5 minutes, add the katakuriko dissolved in water in a circular motion to thicken the sauce. Turn off the heat, add the green onion, and it's done.
- Garnish with grated ginger to taste.
- The all-purpose dashi soy sauce used here can be used to make soba dipping sauce, noodle dipping sauce, as well as to cook nametake. See.
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