Recipe: Perfect Tofu with Shimeji Mushroom and Shiso Sauce

Tofu with Shimeji Mushroom and Shiso Sauce. The Best Shimeji Mushroom Recipes on Yummly Thicken the sauce with cornstarch solution. Return the egg tofu to the pan.

Tahu sutera, jamur shimeji, bawang putih cincang, kecap ikan, saus tiram, black soy sauce, gula, garam, jika suka bumbu penyedap, minyak wijen, secukupnya tepung terigu, larutan sagu/maizena, nori. Potong tahu, kemudian lumuri dengan tepung terigu yang sudah diberi garam. I used dried shitake mushrooms that I rehydrated along with silken tofu. You can have Tofu with Shimeji Mushroom and Shiso Sauce using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Tofu with Shimeji Mushroom and Shiso Sauce

1. It's 1 block of Grilled tofu.
2. Prepare 1/2 bag of Shimeji mushrooms.
3. It's 8 of leaves Shiso leaves.
4. Prepare of for the an-sauce.
5. It's 200 ml of ●Water.
6. Prepare 1 tsp of ● Dashi stock granules.
7. It's 1 tsp of ● Soy sauce.
8. It's 1 tsp of ●Mirin.
9. You need 1 of ● Salt.
10. You need 1 of Katakuriko slurry.

Served to my Japanese friend and her two year old and the two year old had three helpings and kept Instead I used a combination of vegetable stock and water and found a great organic koji soy sauce to mix with the miso paste. Place nameko mushrooms in a small pot. Add mirin, water, soy sauce and bonito flakes. Shiso dressing is a Japanese salad dressing made with shiso leaf and other flavorful ingredients.

Tofu with Shimeji Mushroom and Shiso Sauce step by step

1. Chop the shimeji mushrooms and shiso leaves roughly..
2. Mix the sauce ingredients marked ● and heat to make dashi stock. Thicken with the katakuriko slurry..
3. Add shimeji mushrooms and shiso leaves and warm through..
4. Cut up the tofu and add to the pan. Cook for several minutes to let the tofu absorb the flavors. Serve..

Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. The most common varieties enjoyed in Japanese cuisine includes. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty.