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

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Chef Shitara's cooking dojo

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Ingredients

豆腐 : 1丁
玉ねぎ : 1/4個
きくらげ : 5g
えのき : 27g
しいたけ : 2個
舞茸 : 適量
カニカマ : 適量
生姜 : 適量
万能ネギ : 適量
(A) Dashi : 210ml
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
ごま油 : 小さじ1/4

Time required

30minutes

Procedure

1) mix the seasonings 00:57
Put (A) in a pan.
2) prepare the material 01:19
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.
3) warm the tofu 04:13
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).
4) 餡を作る 05:11
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。
5) 仕上げる 06:20
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。

Point

・Enter the amount for two people.
・You can use any kind and amount of mushrooms you like.
・The ratio of seasonings is 7 parts of dashi stock, 1 part of soy sauce, and 1 part of mirin.
・Japanese-style dashi stock can be used instead.
・The ratio of water-soluble potato starch is 1 part water and 2 parts potato starch.
・Because the tofu releases water, you can thicken the tofu strongly.