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Tofu and Shimeji with Mentaiko Sauce

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Main Ingredients

    • 🧈 300g silken tofu
    • 50g mentaiko
    • 🍄 1/2 pack shimeji mushrooms
    • A small amount of mitsuba
    • Yuzu peel, thinly sliced

  • Seasonings

    • 1 tbsp mirin
    • 1 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder
    • 💧 300ml water

  • Thickening Agent

    • 1 tbsp potato starch
    • 💧 1 tbsp water

PASOS

1

Cut tofu into bite-sized pieces. Trim the root of the shimeji mushrooms and separate them. Cut mitsuba into 2cm pieces.

2

Make a slit in the mentaiko and extract the contents.

3

In a pot, combine mentaiko and the seasonings (mirin, soy sauce, dashi powder, and water). Heat until boiling, then add tofu and shimeji mushrooms. Simmer on low heat for 3 minutes.

4

Add the potato starch mixture and stir until the sauce thickens. Serve in a bowl and garnish with mitsuba and yuzu peel.

NUTRIENTES

Por 1 porción

🔥

180

Calorías

  • 12g
    Proteína
  • 10g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh yuzu peel for a more aromatic garnish.Silken tofu works best for this recipe due to its smooth texture.Adjust the amount of mentaiko based on your preference for saltiness.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.