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This article will discuss the Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) recipe. For those of you who are currently attempting to make delicious Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) food, you can try the dishes composed in this article.
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Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soft & creamy namehan (nametake mushrooms & hanpen fish cake). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few components. You can cook soft & creamy namehan (nametake mushrooms & hanpen fish cake) using 7 ingredients and 4 steps. Here is how you cook that.
What needs to be prepared of Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
- Make ready 80 grams Nametake mushrooms
- Take 2 Hanpen
- Make ready 1 Aburaage
- Get 400 ml Dashi stock
- Take 1 1/2 tsp Sugar
- Get 1 1/2 tbsp Mentsuyu (3x concentrate)
- Take 1 Katakuriko slurry
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How to Process 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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