Creamy Japanese Tofu Ankake with Dashi Broth

Name: Creamy Japanese Tofu Ankake with Dashi Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Silken tofu; Salt; Cornstarch; Dashi stock; Soy sauce; Mirin; Sake; Water; Dashi granules; Cornstarch slurry; Green onions; Ginger; Nori seaweed

A silky smooth tofu dish with a rich, umami dashi broth

This comforting Japanese dish features delicate silken tofu bathed in a luxurious dashi-based ankake sauce, making it a heartwarming choice for any mealtime.

45 min
4
Intermediate

Ingredients

For the Tofu

Silken tofu

2 blocks

Salt

to taste

Cornstarch

a pinch

For the Dashi Broth

Dashi stock

4 cups

Soy sauce

2 tbsp

Mirin

1 tbsp

Sake

1 tbsp

For the Ankake Sauce

Water

1 cup

Dashi granules

1 tbsp

Cornstarch slurry

2 tbsp cornstarch mixed with 4 tbsp water

For Garnishing

Green onions

2, chopped

Ginger

small piece, grated

Nori seaweed

cut into thin strips

Preparation

Preparing the Tofu

Cut tofu

Drain the silken tofu and cut each block into 4 equal pieces.

Use a spatula or slotted spoon to handle tofu to maintain its shape.

Season tofu

Sprinkle a light amount of salt on the tofu.

Dust with cornstarch

Dust the surface with a pinch of cornstarch for a crisp texture during frying.

Do not let the tofu overcook as it might crumble.

Preparing the Dashi Broth

Combine ingredients

In a pot, combine dashi stock, soy sauce, mirin, and sake.

Simmer broth

Bring the mixture to a gentle simmer over medium heat.

Steep flavors

Stir occasionally, allowing flavors to meld for 5 minutes.

Cooking Process

Fry tofu

Lightly fry the tofu pieces in a non-stick pan until the surfaces are slightly golden.

Keep broth warm

Once the dashi mixture is ready, keep it warm over low heat.

Thicken sauce

In a separate saucepan, bring water and dashi granules to a boil, then add the cornstarch slurry while stirring continuously until thickened.

Plating & Serving