Silken Tofu With Mushroom Ankake (One-Pot)

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Because this dish comes together in one pot, prepping your ingredients before you start cooking means you will not scramble halfway through. Chopping your green onions and cutting the enoki mushroom stems into even lengths first keeps things moving smoothly, and storing any prepped extras in airtight food storage containers* saves time for future meals.

What You’ll Need

To prepare this comforting Japanese dish, you’ll need a selection of simple yet essential ingredients that work together to create a delicate and flavorful broth. The combination of silken tofu and enoki mushrooms provides a tender texture, while the mentsuyu and mirin create an authentic umami-rich sauce.

Most of these ingredients can be found in the Asian or international section of well-stocked grocery stores. Mentsuyu is a concentrated noodle soup base, while katakuriko (potato starch) creates the signature silky sauce texture known as “ankake.” If silken tofu is unavailable, you can swap it with soft tofu, though the final dish will have a slightly firmer consistency. If enoki mushrooms aren’t available at your store, other delicate mushroom varieties like shiitake or oyster mushrooms work just as well.

Prepare Mushrooms First

Begin by preparing 1 packet of enoki mushrooms, which makes up the foundation of this dish’s texture and flavor. Remove the stems carefully and cut the mushrooms into 3 even lengths. This uniform cutting ensures even cooking and creates a nice, bite-sized texture throughout the dish.

Once the mushrooms are prepared, combine the sauce ingredients in a pot: 200 ml water, 2 tbsp mentsuyu (3x concentrate), 2 tbsp mirin, and 1/2 tsp Japanese dashi soup stock (granules). Add the prepared enoki mushrooms to this sauce mixture and turn on the heat. Allow the mushrooms to start soaking up the flavorful broth as it comes to temperature.

Cut 1 block of silken tofu into your desired size and gently add it to the simmering pot with the mushrooms and sauce. Let everything simmer together for a while to let the tofu soak up the delicious flavors. To finish, create a slurry by mixing 2 tsp katakuriko with 2 tsp water, then add it to thicken the sauce. Turn off the heat, transfer to a bowl, and garnish with chopped green onions before serving.

Enoki Mushrooms Can Be Replaced

While enoki mushrooms give this dish their signature delicate texture and mild flavor, you don’t need to stick with them if they’re hard to find or you’d prefer something different. I like swapping in shiitake mushrooms for a heartier, earthier taste, or using oyster mushrooms if I want something more substantial. Button mushrooms work fine too, though they’re milder. Just cut whatever you choose into similar-sized pieces so they cook evenly. The cooking time might vary slightly depending on thickness, but the ankake sauce will coat them beautifully regardless.

Rice or Noodles Pair Well

Since this silken tofu with mushroom ankake is really a sauce-based dish, steamed white rice or noodles make the perfect base to soak everything up. Any leftovers keep beautifully when stored in airtight food storage containers*, making this an easy dish to enjoy again the next day.

Final Thoughts

Now that you’ve got your silken tofu and mushroom ankake paired with the perfect base, you’ve got everything you need to pull together a meal that’s both comforting and elegant. This dish comes together quickly, making it ideal for busy weeknights when you want something satisfying without spending hours cooking. The silky texture of the tofu combined with the savory mushroom sauce creates a restaurant-quality experience at home.

In This Recipe.

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