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Provide Nametake mushrooms.
Provide Hanpen.
Prepare Aburaage.
You need Dashi stock.
Use Sugar.
You need to prepare Mentsuyu (3x concentrate).
Provide Katakuriko slurry.

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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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