Tofu with Savoury Sauce (Ankake-dofu)

Warmed tofu served in a silky sauce of classic Japanese flavours.


Serves: 4

  • 280g cotton tofu (1 x standard size block, drained)
  • 2 chicken thigh, boned
  • 60g carrot
  • 4 shiitake mushroom
  • 60g shungiku leaves
  • 10g cornflour mixed with 15ml water
  • some grated ginger


  • 350ml dashi
  • 4 tbsp mirin
  • 3 tbsp soy sauce


  1. Cut the chicken into bite size pieces, and the carrot into thin sticks. Stem the shiitake and slice finely.
  2. Cook the chicken in a pan with A, the carrots and shiitake, no a medium heat. When the chicken is cooked, add the cornflour mixture tot hicken.
  3. Cut the drained tofu in quarters, and heat it up in another pan with hot water. Remove tofu from the pan, serve it on a plate, and pour the chicken and vegetable sauce over it. Serve with shungiku, which has been boiled very quickly then cut into 4cm length strips, and garnish with the grated ginger.