Simmered Atsuage (Deep-Fried Tofu)
ID: 0ce27082...
A simple yet hearty simmered dish made using only Atsuage as the main ingredient. By carefully blanching (removing excess oil) and seasoning in the correct order, you can achieve a juicy, tender texture with flavors soaked deep into the center.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the Atsuage into triangles and boil in hot water for 5 minutes to remove excess oil. → Add water, mirin, sake, and sugar, and simmer for 2 minutes after boiling to let the sweetness penetrate. → Add dashi powder and soy sauce, cover with a drop-lid (otoshibuta), and simmer over low heat for 10 minutes. → Finally, add vinegar, let it cool completely to allow flavors to absorb, then reheat to finish.
Cooking Steps
Brief Cooking Order
Cut the Atsuage into triangles and boil in hot water for 5 minutes to remove excess oil. → Add water, mirin, sake, and sugar, and simmer for 2 minutes after boiling to let the sweetness penetrate. → Add dashi powder and soy sauce, cover with a drop-lid (otoshibuta), and simmer over low heat for 10 minutes. → Finally, add vinegar, let it cool completely to allow flavors to absorb, then reheat to finish.
Introduction
A simple yet hearty simmered dish made using only Atsuage as the main ingredient. By carefully blanching (removing excess oil) and seasoning in the correct order, you can achieve a juicy, tender texture with flavors soaked deep into the center.
Step 1
Cut the Atsuage into bite-sized triangles (cut into quarters crosswise).
Step 2
Fill a pan with water and bring to a boil. Add the cut Atsuage and boil over high heat for about 5 minutes to remove excess oil. Drain in a colander.
Step 3
Clean the pan, return the Atsuage, and add water (300ml), mirin (1 tbsp), sake (1 tbsp), and sugar (1.5 tbsp). Bring to a boil over medium heat, then reduce to low and simmer for 2 minutes.
Step 4
Add dashi powder (1/2 tsp) and soy sauce (1.5 tbsp), stir gently, cover with an aluminum foil drop-lid, and simmer over low heat for 10 minutes. Flip halfway through to ensure even flavoring.
Step 5
Drizzle in the vinegar (1/2 tbsp), flip the Atsuage to coat evenly, and turn off the heat.
Ingredients List
Important Notes
💡 Blanching thoroughly for 5 minutes in hot water at the beginning not only removes excess oil but also makes the Atsuage incredibly soft and plump, allowing it to absorb flavors more easily.
⚠️ If you add salty ingredients like soy sauce first, the sweetness won't penetrate the center, so be sure to add the sugar and mirin first.
💡 Adding vinegar from the start will cause the acidity to evaporate, so always add it at the very end just before turning off the heat for a refreshing finish.
✨ Simmered dishes absorb flavor while cooling down, so setting aside time to let it cool completely after cooking is the most important secret to success.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...