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Creamy Japanese Tofu Ankake with Dashi Broth

Name: Creamy Japanese Tofu Ankake with Dashi Broth
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Silken tofu, 2 blocks; Salt, to taste; Cornstarch, a pinch; Dashi stock, 4 cups; Soy sauce, 2 tbsp; Mirin, 1 tbsp; Sake, 1 tbsp; Water, 1 cup; Dashi granules, 1 tbsp; Cornstarch slurry, 2 tbsp cornstarch mixed with 4 tbsp water; Green onions, 2, chopped; Ginger, small piece, grated; Nori seaweed, cut into thin strips

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

4.4(590 reviews)

·By Ethan Brooks·October 1, 2025

Creamy Japanese Tofu Ankake with Dashi Broth — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tofu

For the Dashi Broth

For the Ankake Sauce

For Garnishing

Nutrition

Per serving

Calories: 133 kcal
Protein: 11.5 g
Carbs: 9.75 g
Fat: 4 g
Fiber: 1 g

Whole recipe

Total

Calories: 530 kcal
Protein: 46 g
Carbs: 39 g
Fat: 16 g
Fiber: 4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Silken tofu 2 blocks	320	32	8	16	4
Salt to taste	0	0	0	0	0
Cornstarch a pinch	5	0	1	0	0
Dashi stock 4 cups	40	8	0	0	0
Soy sauce 2 tbsp	20	2	2	0	0
Mirin 1 tbsp	35	0	7	0	0
Sake 1 tbsp	20	0	1	0	0
Water 1 cup	0	0	0	0	0
Dashi granules 1 tbsp	10	2	1	0	0
Cornstarch slurry 2 tbsp cornstarch mixed with 4 tbsp water	60	0	15	0	0
Green onions 2, chopped	10	0	2	0	0
Ginger small piece, grated	5	0	1	0	0
Nori seaweed cut into thin strips	5	2	1	0	0

These nutritional values are estimates and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tofu

1
Cut tofu
Drain the silken tofu and cut each block into 4 equal pieces.
Tip: Use a spatula or slotted spoon to handle tofu to maintain its shape.
2
Season tofu
Sprinkle a light amount of salt on the tofu.
3
Dust with cornstarch
Dust the surface with a pinch of cornstarch for a crisp texture during frying.
Tip: Do not let the tofu overcook as it might crumble.

Preparing the Dashi Broth

1
Combine ingredients
In a pot, combine dashi stock, soy sauce, mirin, and sake.
2
Simmer broth
Bring the mixture to a gentle simmer over medium heat.
3
Steep flavors
Stir occasionally, allowing flavors to meld for 5 minutes.

How to Make Creamy Japanese Tofu Ankake with Dashi Broth

Total time: 1 h · Yields 4 servings

1
Fry tofu
Lightly fry the tofu pieces in a non-stick pan until the surfaces are slightly golden.
2
Keep broth warm
Once the dashi mixture is ready, keep it warm over low heat.
3
Thicken sauce
In a separate saucepan, bring water and dashi granules to a boil, then add the cornstarch slurry while stirring continuously until thickened.