Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)
Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake)

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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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):
  1. Take 80 grams Nametake mushrooms
  2. Make ready 2 Hanpen
  3. Take 1 Aburaage
  4. Prepare 400 ml Dashi stock
  5. Prepare 1 1/2 tsp Sugar
  6. Prepare 1 1/2 tbsp Mentsuyu (3x concentrate)
  7. Get 1 Katakuriko slurry
Instructions to make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
  1. Cut the hanpen into 1.5cm cubes. Cut the aburaage lengthwise into 5-6mm wide pieces.
  2. 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).
  3. Add the katakuriko slurry to give it a creamy thickness.
  4. This is a version made by another Cookpad user.

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