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You can easily whip up an easy Ankake sauce using the think texture of Mirin seaweed! A healthy alternative to use instead of potato startch. 

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Ingredients (Serves 2):

• Salted or Dried Mirin (before desalting/rehydrating): 50g/7g
• Thick tofu: 200g

How to:

1. Rinse the Salted mirin twice, then soak it in fresh water for 8-10 minutes to desalt it. Drain well in a sieve, then pat dry with paper towels. If you're using Dried mirin, soak it in water for about 8 minutes.
2. [Making Japanese-style dashi]
   Put wiped kombu and water in a pot and let it soak for at least 30 minutes (overnight if possible).
   
3. Put the pot on low heat, remove the kombu just before it boils, then add the bonito flakes all at once, turn off the heat, and wait for everything to get moist.
4. Return to low heat, simmer for 1-2 minutes, taste it, then strain it through a sieve lined with kitchen paper (if the bonito flavor is weak, simmer for another minute).
5. Press the bonito flakes lightly with a ladle or similar tool to strain everything. Mix the prepared dashi from the bottom, return 180ml to the pot, and add mirin and soy sauce.
6. Once the Salted Mirin from step 1 is added, heat the pot over medium heat until it simmers around the edges (until the Salted Mirin starts to dissolve).
7. * If heated for too long, the salt-cured mirin will dissolve completely. Be aware to stop heating it before it deforms completely.
8. Warm the thick tofu, cut into bite-sized pieces, in the mixture from step 6. It's also delicious when the tofu is crisped up on both sides in a frying pan or fish grill.
9. Serve the sauce hot on a plate and garnish with your favorite toppings!