Eggplant, Tofu and Nameko Mushroom Ankake

Eggplant, Tofu and Nameko Mushroom Ankake

Japanese ingredients covered in a smooth, thick and flavorful sauce (ankake).

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to drain the tofu is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 block


1 Tbsp

40 g (1.4 oz)


100 ml (3.4 fl. oz.)


  1. Drain the tofu and divide into 4 equal portions.
  2. Peel the eggplants and cut lengthwise into 4 to 6 pieces, then place into cold water for about 5 minutes to reduce bitterness. Place into a lidded heat-safe container and heat in a microwave for about 5 minutes.
  3. Place the oil into a fry pan and cook both sides of the tofu to golden brown then serve onto plates and top with (2).
  4. Place (A) and the nameko mushrooms into a pot. Once boiling, add in the diluted potato starch, bring to a quick boil and then turn off the heat. Pour onto (3) and sprinkle the green onions on top.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Eggplants - removing lye

The high lye content of eggplants results in cut surfaces quickly turning brown. If cooked in this state the dish will become bitter and darkened in color. Place eggplants in water for about 10 minutes immediately after cutting to remove lye. If used right away after cutting it is not necessary to place the cut eggplant into water. It is easier to skip this step for deep-fried and stir-fried dishes, so be sure to use right away after cutting.


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