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This write-up will talk about the Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) dish. For those of you who are currently attempting to make scrumptious Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) food, you can try the recipes written in this write-up.
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Hi, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, soft & creamy namehan (nametake mushrooms & hanpen fish cake). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have soft & creamy namehan (nametake mushrooms & hanpen fish cake) using 7 ingredients and 4 steps. Here is how you can achieve that.
Components of Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
- Take 80 grams Nametake mushrooms
- Get 2 Hanpen
- Make ready 1 Aburaage
- Take 400 ml Dashi stock
- Get 1 1/2 tsp Sugar
- Make ready 1 1/2 tbsp Mentsuyu (3x concentrate)
- Prepare 1 Katakuriko slurry
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How To Make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
- Cut the hanpen into 1.5cm cubes. Cut the aburaage lengthwise into 5-6mm wide pieces.
- Bring the dashi stock to a boil in a pot, add the ingredients from Step 1, and boil. Add the nametake, sugar, and 1 tablespoon of the mentsuyu. Once the sugar has dissolved, give it a taste. If it's good, proceed as is, if you find it to be a bit too thin, adjust by adding the 1/2 tablespoon of the mentsuyu (see the Helpful Hints).
- Add the katakuriko slurry to give it a creamy thickness.
- This is a version made by another Cookpad user.
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