Silken Tofu with Thick Ankake Sauce

• 1 block Silken tofu
• 1/2 packet Shimeji mushrooms
• 2 bunches Spinach
• 1 dash Carrot
• 200 ml Dashi stock (bonito dashi)
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 pinch Salt
• 1 tsp Katakuriko
• 2 tsp Water

1. Prep the vegetables: Divide the shimeji mushrooms into small bunches.
2. Cut the carrots into shapes and blanch.
3. Blanch and rinse the spinach in cold water to fix the color.
4. Add the ingredients to a pot and bring to a boil.
5. Add the tofu and simmer for 2-3 minutes.
6. Transfer to a dish so they won't break apart.
7. It's easy to do this using a ladle strainer.
8. Add the shimeji mushrooms to the pot from Step 2 and simmer for 1-2 minutes.
9. Add the spinach and carrots and stir gently.
10. Add the ingredients.
11. Stir to thicken and the ankake sauce is done.
12. Pour the sauce from Step 3 over the tofu from Step 2.

silken, packet, bunches spinach, carrot, soy sauce, mirin, salt, katakuriko, water

Taken from cookpad.com/us/recipes/157312-silken-tofu-with-thick-ankake-sauce (may not work)