Japanese tofu recipe | Ankake Doufu (Savory Dashi Sauce)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
For tofu
- 1 block soft tofu
- 2–3 in. square piece of konbu (5g ~2 cups water)
- 2–3 stalks Green onion (finely chopped)
- 2–3 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
Instructions
for the tofu
- Cut tofu into 6-8 large blocks.
- 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.
- Using a slotted spoon, remove the tofu blocks from the konbu stock, place in a small bowl.
For the an sauce
- Using a small pot, combine the dashi stock, soy sauce, and sugar. Bring to a simmer.
- 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.
- Place tofu blocks on a bowl with rice or serving dish, pour over the thickened sauce.
- Top with green onions, wasabi, and ginger.
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