Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, atsu-age (fried tofu) simmered in sweet soy broth. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is something that I’ve loved my entire life. They’re fine and they look fantastic.
A fresh-tasting vegetable side like this Simmered Fried Tofu and Greens (油揚げと青菜の煮浸し) is sometimes the best part of the meals! Not only it contributes to the overall nutrients but it also goes well with many Japanese and Asian meals. Why You'll Love This Recipe Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook atsu-age (fried tofu) simmered in sweet soy broth using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth:
- Take 1 Pack Atsu-age (Deep Fried Tofu) *about 500g
- Make ready 1 small piece Ginger *sliced into fine strips
- Take 1 cup Dashi Stock
- Take 2 tablespoons Sugar
- Take 2 tablespoons Mirin
- Get 4 tablespoons Soy Sauce
Cook without a lid until the sauce is reduced and thick. pindang tahu goreng (fried tofu in spicy broth). Bring all the ingredients of tentsuyu sauce to gentle simmer in a small sauce pan. 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.
Steps 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.
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. Agedashi Tofu, which literally means fried dashi tofu (age = fried), is a popular appetiser in Japanese restaurants Crumbled nori (sushi seaweed) is another favourite garnish when I make agedashi tofu. The Japanese light soy sauce is very marginally sweeter than the Chinese soy sauce. Fried tofu is served with vegetables and dressed with peanut and sweet soy sauce based dressing. The dressing is made with coarsely ground peanuts, shrimp paste, shallots, garlic, chili (not used in this recipe), simmered in water and herbs like bay leaves and kaffir lime leaves and then kecap manis is.
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