Simmered Crumbled Tofu and Shimeji Mushrooms

• 1/2 block Firm tofu
• 100 grams Shimeji mushrooms
• 1 dash Green onions (finely chopped)
• 2 tsp katakuriko flour + 4 teaspoons water Katakuriko slurry
• 1 Ginger (grated)
• 200 ml Water
• 2 tbsp All-purpose dashi soy sauce (*see below)
• 1 tsp Sugar

1. Expel the excess water in the tofu (see Tips); cut the stem base off the shimeji mushrooms and pull apart with your hands.
2. Put the ingredients listed under A.
3. - water, all-purpose dashi soy sauce, and sugar - in a pan and bring to a boil, put in the shimeji mushrooms and simmer until they are limp, then rip apart the tofu into bite-sized pieces with your hands and add to the pan.
4. Simmer over low-medium heat for 5 minutes, add the katakuriko dissolved in water in a circular motion to thicken the sauce.
5. Turn off the heat, add the green onion, and it's done.
6. Garnish with grated ginger to taste.
7. The all-purpose dashi soy sauce used here can be used to make soba dipping sauce, noodle dipping sauce, as well as to cook nametake.
8. See.

tofu, mushrooms, green onions, water, ginger, water, soy sauce, sugar

Taken from cookpad.com/us/recipes/170912-simmered-crumbled-tofu-and-shimeji-mushrooms (may not work)