Japanese tofu recipe | Ankake Doufu (Savory Dashi Sauce)
Servings Prep Time
4people 15minutes
Cook Time
10minutes
Servings Prep Time
4people 15minutes
Cook Time
10minutes
Ingredients
For tofu
For the an sauce
Instructions
for the tofu
  1. Cut tofu into 6-8 large blocks.
  2. Using a medium pot on low heat, add 1 cup water, konbu, and tofu. Allow to simmer (~15 min) while you prepare the other ingredients and make the an sauce.
  3. Using a slotted spoon, remove the tofu blocks from the konbu stock, place in a small bowl.
For the an sauce
  1. Using a small pot, combine the dashi stock, soy sauce, and sugar. Bring to a simmer.
  2. Once the sugar has dissolved, add in the potato starch slurry and mix continuously for the first 15-20 seconds until the liquid has thickened evenly. Turn off heat.
  3. Place tofu blocks on a bowl with rice or serving dish, pour over the thickened sauce.
  4. Top with green onions, wasabi, and ginger.
Recipe Notes

Tips for working with potato starch (katakuriko):
– Always dissolve the potato starch in water, 1:1 or 1:2 ratio, never add direct or you’ll get clumps
– Before adding, stir to redissolve starch if it has settled to the bottom
– Constantly stir while adding to the hot pot.
– Always ensure the solution you’ve added it to is very hot, if you don’t notice thickening right away, your broth may not be hot enough. Continue heating on medium-high heat until you notice it starts to thicken.

Note- The konbu stock still has plenty of umami and can be reused for things like tounyuu nabe or iridoufu