Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

• 80 grams Nametake mushrooms
• 2 Hanpen
• 1 Aburaage
• 400 ml Dashi stock
• 1 1/2 tsp Sugar
• 1 1/2 tbsp Mentsuyu (3x concentrate)
• 1 Katakuriko slurry

1. Cut the hanpen into 1.5cm cubes.
2. Cut the aburaage lengthwise into 5-6mm wide pieces.
3. Bring the dashi stock to a boil in a pot, add the ingredients from Step 1, and boil.
4. Add the nametake, sugar, and 1 tablespoon of the mentsuyu.
5. Once the sugar has dissolved, give it a taste.
6. If it's good, proceed as is, if you find it to be a bit too thin, adjust by adding the 1/2 tablespoon of the mentsuyu (see the Helpful Hints).
7. Add the katakuriko slurry to give it a creamy thickness.
8. This is a version made by another Cookpad user.

nametake mushrooms, hanpen, aburaage, stock, sugar, slurry

Taken from cookpad.com/us/recipes/167907-soft-creamy-namehan-nametake-mushrooms-hanpen-fish-cake (may not work)