Creamy Japanese Tofu Ankake with Dashi Broth
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
For the Dashi Broth
For the Ankake Sauce
For Garnishing
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
Creamy Japanese Tofu Ankake with Dashi Broth
Creamy Japanese Tofu Ankake with Dashi Broth
Plating & Serving
Carefully place pieces of tofu in serving bowls, ladling dashi broth over each, and drizzle a generous amount of ankake sauce to enhance silkiness.