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Japanese tofu recipe | Ankake Doufu (Savory Dashi Sauce)

ankakedoufu japanese tofu with dashi ankake bowl

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For tofu

  • 1 block soft tofu
  • 23 in. square piece of konbu (5g ~2 cups water)
  • 23 stalks Green onion (finely chopped)
  • 23 tsp Ginger (grated)

For the an sauce

  • 1 cup dashi
  • ¼ cup soy sauce
  • ½ Tbsp sugar
  • 1 Tbsp Potato starch (dissolved in 2 Tbsp water)
  • wasabi


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.


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

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