braised tofu & mushrooms with sticky sauce

• metric
• u.s.

ingredients:

• 1/2 block tofu
• 3 shiitake mushrooms
• 50 g package shimeji mushrooms　
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• a little salt
• 160 ml 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.