Simmered Atsuage (Deep-Fried Tofu)
ID: 06db8f46...
A satisfying dish made with just one main ingredient: atsuage simmered until the flavors are fully absorbed. Adding a touch of vinegar creates a refreshing yet rich finish, and letting it cool down allows the flavors to penetrate even deeper.
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🍳 Cooking Flow
Cut the atsuage into triangles and boil for 5 minutes to remove excess oil. → Place the atsuage, water, mirin, and sugar in a frying pan, bring to a boil over medium heat, then simmer over low heat for 2 minutes. → Add the dashi powder, soy sauce, and sake, cover with a drop-lid, and simmer over low heat for 10 minutes (flip after 5 minutes). → Drizzle with vinegar, stir to combine, turn off the heat, and let it cool completely to allow the flavors to soak in.
Cooking Steps
Brief Cooking Order
Cut the atsuage into triangles and boil for 5 minutes to remove excess oil. → Place the atsuage, water, mirin, and sugar in a frying pan, bring to a boil over medium heat, then simmer over low heat for 2 minutes. → Add the dashi powder, soy sauce, and sake, cover with a drop-lid, and simmer over low heat for 10 minutes (flip after 5 minutes). → Drizzle with vinegar, stir to combine, turn off the heat, and let it cool completely to allow the flavors to soak in.
Introduction
A satisfying dish made with just one main ingredient: atsuage simmered until the flavors are fully absorbed. Adding a touch of vinegar creates a refreshing yet rich finish, and letting it cool down allows the flavors to penetrate even deeper.
Step 1
Cut the 2 pieces of atsuage diagonally, then cut again to make 8 small triangles (16 pieces total).
Step 2
Fill a frying pan with plenty of water and bring to a boil.
Step 3
Once boiling, add the atsuage and boil for 5 minutes to remove the oil. Drain well.
Step 4
Return the drained atsuage to the pan, add 300ml of water, 1 tablespoon of mirin, and 1.5 tablespoons of sugar. Mix over medium heat and bring to a boil.
Step 5
Once boiling, reduce to low heat and simmer for 2 minutes.
Ingredients List
Important Notes
Boiling the atsuage for 5 minutes to remove the oil helps get rid of excess fat and makes it dramatically easier for the seasonings to soak in. 🔥
Letting the dish cool after simmering allows the flavors to seep into the atsuage. We recommend reheating it just before serving. 💡
Adding vinegar at the end adds depth and a refreshing, sophisticated flavor profile. 😋
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