ingredients:
- 1/2 block tofu
- 3 shiitake mushrooms
- 2 ounces package shimeji
- mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- a little salt
- 2/3 cups bonito soup stock
- 1 tablespoon potato starch (katakuriko)
- 1 tablespoon water (for dissolving potato starch)
step 1:
Cut the tofu block in half lengthwise. Then cut each half across one time. Finally, place a knife halfway down the side of the block and slice across to form 8 bite-size pieces.
step 2:
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the shimeji mushrooms.
step 3:
Boil the bonito soup stock, mushrooms, salt, sugar and soy sauce in a pan.
step 4:
Add the tofu and boil on medium flame for 8 minutes.
step 5:
Remove the tofu and place in two bowls.
step 6:
Dissolve the potato starch in the 1 tablespoon of water. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy.
step 7:
Pour the mushroom mixture over each bowl of tofu.
comment:
Because this dish is very light, you can eat a lot. The umami of the mushrooms makes the soup very delicious.