Nameko Mushroom Tofu

• 1 block Tofu (firm or silken)
• 100 grams Nameko mushrooms
• 200 ml Dashi stock
• 2 tbsp Mentsuyu (3x concentrate)
• 1 1/2 tsp Sugar
• 1 Katakuriko slurry
• 15 grams White flour
• 1 1/2 tbsp Water
• 1 for making the agedama batter bits Deep frying oil that you've used several times

1. Drain the excess water from the tofu.
2. Combine the ingredients to make the agedama batter bits in recycled deep frying oil.
3. Please refer tofor instructions.
4. Put the dashi stock and nameko mushrooms in a small pan and bring to a boil.
5. After 3 minutes, add the sugar and mentsuyu.
6. Add the tofu cut into 1.5-2 cm cubes to Step 2, and when it's come to a boil again, add the agedama.
7. When the agedama has softened, drizzle in the katakuriko slurry to thicken the sauce.
8. This is naturally grown nameko mushroom.
9. The small nameko in the bottom right is normal nameko mushroom sold at the supermarket.
10. I was shocked when I saw the difference for the first time.
11. I made another recipe using nametake mushrooms, hanpen and aburaage.

silken, mushrooms, stock, sugar, slurry, white flour, water, batter bits

Taken from cookpad.com/us/recipes/142655-nameko-mushroom-tofu (may not work)