Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, atsu-age (fried tofu) simmered in sweet soy broth. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Atsu-age is thick Deep Fried Tofu. This is a great vegetarian dish that is so tasty and nutritious. Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu is a comfort food that is an iconic dish in Ishikawa prefecture.
Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook atsu-age (fried tofu) simmered in sweet soy broth using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth:
- Prepare 1 Pack Atsu-age (Deep Fried Tofu) *about 500g
- Prepare 1 small piece Ginger *sliced into fine strips
- Get 1 cup Dashi Stock
- Prepare 2 tablespoons Sugar
- Get 2 tablespoons Mirin
- Get 4 tablespoons Soy Sauce
The warm tentsuyu broth added to the dish just before serving is full of savory umami and just a touch of sweetness. Meanwhile, the grated ginger on top brings a spicy freshness, that rounds out the. Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. This marinated tofu is hands down the best tofu I've ever tasted!
Instructions to make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth:
- Place Atsu-age in a colander and pour over very hot water to remove oil. Cut into 3 to 4cm size pieces.
- Place Atsu-age in a sauce pan, add Dashi, Ginger, Sugar, Mirin and Soy Sauce and simmer until the sauce thickens and almost gone.
It's super flavorful, simple to make, and very versatile. I like to serve it on a bed of rice with stir fried vegetables, or even sliced in sandwiches. Atsu-age is also fried, but in this case the whole block of tofu is deep fried. The result is a firm tofu inside with a fried outside skin. This variety can be served alone, seasoned with sauce and garnished with green onions, or it can be used in soups and stews given its texture.
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