Easiest Way to Cook Perfect Simmered Crumbled Tofu and Shimeji Mushrooms

Simmered Crumbled Tofu and Shimeji Mushrooms.

Simmered Crumbled Tofu and Shimeji Mushrooms You can have Simmered Crumbled Tofu and Shimeji Mushrooms using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Simmered Crumbled Tofu and Shimeji Mushrooms

  1. It’s 1/2 block of Firm tofu.
  2. Prepare 100 grams of Shimeji mushrooms.
  3. Prepare 1 dash of Green onions (finely chopped).
  4. You need 2 tsp of katakuriko flour + 4 teaspoons water Katakuriko slurry.
  5. Prepare 1 of Ginger (grated).
  6. You need of [A].
  7. You need 200 ml of Water.
  8. It’s 2 tbsp of All-purpose dashi soy sauce (*see below).
  9. Prepare 1 tsp of Sugar.

Simmered Crumbled Tofu and Shimeji Mushrooms step by step

  1. Expel the excess water in the tofu (see Tips); cut the stem base off the shimeji mushrooms and pull apart with your hands..
  2. 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..
  3. 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..
  4. Garnish with grated ginger to taste..
  5. 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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