Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

Ingredients

• 1 packages Tofu (hard or silken tofu)
• 1 packages Shimeji mushrooms
• 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
• 300 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Usukuchi soy sauce (or regular soy sauce if you dont have)", "1/2 to 1 teaspoon Salt

Instructions

1. Lightly drain the tofu.
2. Tear the shimeji mushrooms into small clumps.
3. Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
4. After bringing the sauce to a boil, add the entire block of tofu and break it up into random chunks with a pair of cooking chopsticks.
5. Add the shimeji mushrooms as well.
6. Cover and boil.
7. After it has cooked through (about 5 minutes), turn off the heat momentarily.
8. While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
9. Variation: Add glass noodles that have been rehydrated but are still firm.
10. They'll soak up the broth and be delicious!