Hello everybody, it is John, welcome to our recipe page. 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. For mine, I will make it a bit unique. 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 meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
- Take 80 grams Nametake mushrooms
- Make ready 2 Hanpen
- Take 1 Aburaage
- Prepare 400 ml Dashi stock
- Prepare 1 1/2 tsp Sugar
- Prepare 1 1/2 tbsp Mentsuyu (3x concentrate)
- Get 1 Katakuriko slurry
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.
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