Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, soft & creamy namehan (nametake mushrooms & hanpen fish cake). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook soft & creamy namehan (nametake mushrooms & hanpen fish cake) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
- Get 80 grams Nametake mushrooms
- Take 2 Hanpen
- Get 1 Aburaage
- Prepare 400 ml Dashi stock
- Make ready 1 1/2 tsp Sugar
- Make ready 1 1/2 tbsp Mentsuyu (3x concentrate)
- Make ready 1 Katakuriko slurry
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Instructions 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.
- Ready to serve and ENJOY!
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