Step-by-Step Guide to Prepare Super Quick Homemade Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor
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Many things affect the quality of taste from Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor using 9 ingredients and 4 steps. Here is how you can achieve that.
Someone gave me some homemade tofu.
This is my everyday detox dish.
The sauce looks like its rather strongly flavored because of the dark color given to it by the maitake mushrooms, but it's actually very light. Adjust the taste to your taste. To be honest I wanted to make this with matsutake mushrooms and ginkgo nuts. Recipe by Nonbiriharumimushi
Ingredients and spices that need to be Get to make Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor:
- 1 block Silken tofu
- 2 handfulls of mushrooms Mushrooms (shiitake, shimeji, enoki, maitake, etc)
- 1 Shredded carrot
- 300 ml Dashi stock
- 2 tbsp Sake
- 2 tbsp ◎ Usukuchi soy sauce
- 2 tbsp ◎Mirin
- 2 tsp Yuzu pepper
- 1 add (to taste) Citrus peel, mitsuba, etc.
Instructions to make Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor
- Finely julienne the carrots and cut the mushrooms into easy to eat pieces.
- Heat the dashi stock and sake in a pot. Boil the mushrooms and carrot.
- Add the ◎ ingredients. Add the yuzu pepper when ingredients are cooked through. Thicken the sauce with katakuriko dissolved in water.
- Microwave the tofu for a short time just to heat it through and before it starts to exude water. Put the tofu on serving plates and pour the sauce over it. Garnish with mitsuba and/or chopped green onions to finish.
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