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

Hey everyone, it’s me again, Dan, 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 bit tasty. This will be really delicious.

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Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake) is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Soft & Creamy Namehan (Nametake Mushrooms & Hanpen Fish Cake):
  1. Prepare 80 grams Nametake mushrooms
  2. Prepare 2 Hanpen
  3. Get 1 Aburaage
  4. Make ready 400 ml Dashi stock
  5. Take 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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