Japanese-style ankake (tofu mushroom ankake) | Chef Shitara cooking dojo's recipe transcription

Put (A) in a pan.

Rehydrate the ear mushrooms with water (not listed).
Peel the skin of the onion and remove the root.
Slice into 2mm slices and add to 1.
Cut off the stem of the shiitake mushroom.
Slice into 2mm slices and add to 1.
Remove the stalks from the enoki mushrooms and break them apart by hand.
Cut into 3 equal parts and put in 1.
Squeeze the cloud ear mushrooms, cut into easy-to-eat pieces, and add to 1.
Crack the maitake mushrooms by hand and put them in 1.
Loosen the crab sticks by hand and put them in 1.
Heat the pan over medium heat.

Line a heat-resistant container with kitchen paper.
Cut the tofu in half and put it on top of it and heat it in the microwave.
Wash the ginger and grate it.
Make water-soluble potato starch (not listed).

2が沸騰したら、アクを取る。
2を混ぜながら水溶き片栗粉を加える。
再沸騰したら、火を止める。
ごま油を加え、混ぜる。

豆腐を器に移し、4をかける。
すりおろした生姜、万能ネギを乗せて完成。