Quoting Dale Shipp to Mark Lewis <=-

I have to admit that I still do not grok the term, even
correctly spelled.

Try this: slice a chicken breast in half. Saute one half with a
little butter, lightly salted but with no other seasonings. Taste.
It will be mild and delicately flavoured, almost bland. Now saute
the second half exactly the same way except add a splash of soy
sauce to the pan and saute it until the butter and soy sauce form
a glaze on the meat. Taste again. It will be far more savory than
before and the chicken will taste more "chickeny". That's the
glutamates in the soy sauce supercharging your taste buds and
magnifying the chicken's flavouring your mouth. That effect is
umami.

Mushrooms, Parmesan cheese and tomato paste are also fairly high in
natural glutamates.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Tofu With Nametake-Style Enoki Mushroom Sauce
Categories: Japanese, Tofu, Mushrooms
Servings: 4

1 lg packet Enoki mushrooms
1 Thinly sliced green onion
2 TB Soy sauce
2 TB sake
100 ml Dashi stock
1 Katakuriko slurry
1 block Tofu - silken or firm
1 Thinly sliced green onion

I came up with this warm version.

Shred the enoki mushrooms into small clumps. Add the enoki
mushrooms, soy sauce, sake and dashi to a small pot. When the
mushrooms are cooked, thicken the sauce with the katakuriko
dissolved in water.

Put the tofu on a plate and microwave without covering. You can
leave the block intact or cut it up. A lot of water will come out of
the tofu, so drain or pat dry well with paper towels.

Spoon the an sauce onto the tofu, and it's done. Sprinkle with green
onion to taste.

Recipe by Pukuttopukumaru

From: Https://Cookpad.Com

(From the Gourmet Sleuth website - Katakuriko is a vegetable starch
used as a thickener in Japanese cooking. The starch was
traditionally derived from the katakuri plant (trout lily) but now
is actually a term describing the more common potato starch. You use
katakuriko as a coating for fried foods or combined with water to
make a paste used for thickening a stir-fry as well as other sauces.
You can substitute potato starch for real katakuri or corn starch or
water chestnut starch - JW)


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Cheers

Jim


... There approximmately pi seconds in a nanocentury.

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