Nameko Mushroom Tofu

The nameko mushrooms are the second most popular mushrooms in Japan. The nameko mushrooms are in mild taste. The Canned Nameko Mushroom is a convenient way to enjoy the nameko mushrooms. It is great to be used in the soup. It is also wonderful to be eaten with tofu. The recipe about the nameko mushroom tofu in the following is available at a certain restaurant. You can try and enjoy it. 

Ingredients:
4 servings
1. 1 block Tofu (firm or silken)
2. 100 grams Nameko Mushrooms or canned nameko mushroom 
3. 200 ml Dashi stock
4. 2 tbsp Mentsuyu (3x concentrate)
5. 1 1/2 tsp Sugar
6. 1 Katakuriko slurry
7. 15 grams of White flour
8. 1 1/2 tbsp of Water
9. 1 for making the agedama batter bits Deep frying oil that you've used several times

Method:
1.Drain the excess water from the tofu. Combine the of ingredients to make the agedama batter bits in recycled deep frying oil. Please refer to instructions. (1.In a bowl, add the flour and water, and mix until there are no lumps. 2.Heat the oil to 170-180°C. Leave some batter on the whisk and gently tap the edges of the pan. The batter will form into small tempura bits without creating big lumps. Once they are nice and crisp, just drain off the excess oil and they're done.)
2.Put the dashi stock and nameko mushrooms in a small pan and bring to a boil. After 3 minutes, add the sugar and mentsuyu.
3.Add the tofu cut into 1.5-2 cm cubes to Step 2, and when it's come to a boil again, add the agedama. When the agedama has softened, drizzle in the katakuriko slurry to thicken the sauce.

The key is the agedama (or tempura crumbs). It's best to use oil that was recycled several times, as the batter bits will absorb the flavor from your previous fried dishes. You can use whatever type of tofu you like and I recommend firm tofu. If you want to know more Canned Nameko recipes, you can visit our web site: www.trustonfood.com (The recipe is from the internet, recipe by Harapekosuke)