Hello, I’m Lucy. Today I’m sharing a warm and comforting Japanese dish called
Ankake Tofu—soft tofu topped with a savory mushroom sauce thickened with dashi and potato starch 🍄🍢. This dish is incredibly light yet flavorful, making it perfect for a healthy and satisfying meal.
The tofu is gently heated until tender, then topped with a glossy sauce made from shimeji mushrooms, carrots, scallions, and ginger. The umami-rich broth, made from dashi, soy sauce, mirin, and sake, delivers a delicate but deeply satisfying taste. The sauce thickens beautifully with potato starch, creating a smooth, velvety coating over the tofu.
A drizzle of sesame oil at the end adds a gentle nutty aroma 🌿.
This dish is popular in home kitchens and traditional Japanese eateries for its simplicity and elegance. You’ll love the silky texture of the tofu paired with the rich, savory topping—it’s a great example of how minimal ingredients can create a deeply comforting flavor.
📍No specific store was mentioned in this recipe.
🕒 Preparation Time: About 15 minutes
🍽️ Best enjoyed hot and fresh
Watch the full video to see the step-by-step preparation.
It’s an easy dish to recreate in your own kitchen.
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User1.You make me feel like I could honestly go vegan! Everything you make looks so tasty!!! 😍
User2.Why did i think the tofu was cream cheese🤦
User3.That looks amazing with the mushrooms😁
User4.Ooooohh this is so so yum!! Perfect texture and flavor😍
