Yuba Ankake Sauce with Rice (Kyoto Obanzai Style)

• 300 ml Shiro-dashi...A
• 240 ml Water...A
• 7 1/2 ml Mirin...A
• 7 1/2 ml Sake...A
• 1 rounded tablespoon Katakuriko
• 1 Fresh yuba
• 1 Grated ginger
• 1 Wasabi or Yuzu pepper paste
• 1 Himenegi leeks (extra fine leek, or green onions)

1. Dissolve the katakuriko in an equal amount of water.
2. Place the A ingredients into a pot and heat over a medium heat.
3. Add the yuba when Step 2 is nearly boiling.
4. When it comes to a full boil, add in Step 1 and stir well.
5. Turn off the heat once it has reached your preferred consistency.
6. Add grated ginger to Step 3, and stir again.
7. * Add it in a bit at a time with a ladle so that it spreads out evenly throughout the ankake sauce.
8. Serve rice into a bowl, and top with the an sauce from Step 4.
9. Scatter with the Himenegi leeks, add in wasabi or yuzu pepper, and it is done.
10. The ankake sauce with a refined shirodashi base goes great with the soft and creamy yuba.
11. It's really nice with a little wasabi or yuzu pepper.
12. (The photo shows wasabi.)
13. I recommend this dish for small family gatherings, for everyday lunch, or as a meal after a beer.
14. It is really easy and healthy.
15. This ankake sauce with yuba is served with silken tofu.
16. Add the tofu in Step (2).
17. The remaining steps are the same.
18. Please try various arrangements of this recipe.

water, katakuriko, fresh yuba, ginger, pepper, himenegi

Taken from cookpad.com/us/recipes/150763-yuba-ankake-sauce-with-rice-kyoto-obanzai-style (may not work)