Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce

• 1 packages Tofu (hard or silken tofu)
• 1 packages Shimeji mushrooms
• 2 tbsp potato starch flour+2 tablespoons water Katakuriko slurry
• 300 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Usukuchi soy sauce (or regular soy sauce if you don't have)
• 1/2 to 1 teaspoon Salt

1. Lightly drain the tofu.
2. Tear the shimeji mushrooms into small clumps.
3. Add all of the simmering broth ingredients to a saucepan, and turn on the heat.
4. After bringing the sauce to a boil, add the entire block of tofu and break it up into random chunks with a pair of cooking chopsticks.
5. Add the shimeji mushrooms as well.
6. Cover and boil.
7. After it has cooked through (about 5 minutes), turn off the heat momentarily.
8. While stirring, add the katakuriko dissolved in water, and turn the heat back on to thicken.
9. Variation: Add glass noodles that have been rehydrated but are still firm.
10. They'll soak up the broth and be delicious!

silken, mushrooms, starch, stock, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce (may not work)