あんかけ（きのこのあんかけ豆腐）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

Remove the shimeji mushrooms one by one from the stone and place them in the frying pan.
Tear the mushrooms and add to the skillet.
Cut the enoki mushrooms into bite-sized pieces with kitchen scissors, then break them up with your hands and add them to the frying pan.

Heat the frying pan from step 1.
Add (A) to a container and mix.
When 1 is browned, turn it over and bake.
Sprinkle potato starch all over and mix.
Add (A) and mix.
Add silken tofu and warm through.

Complete by placing 2 on a plate.