Easiest Way to Make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, atsu-age (fried tofu) simmered in sweet soy broth. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth is something that I have loved my entire life. They are nice and they look wonderful.

This is a great vegetarian dish that is so tasty and nutritious. Lightly fried tofu with an airy crunch - covered in savory Tsuyu broth and topped with katsuobushi! The warm tentsuyu broth added to the dish just before serving is full of savory umami and just a touch of sweetness.

Recipe of Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth

To get started with this recipe, we have to 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 can achieve that.

Ingredients

The ingredients needed to make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth:

1. Make ready 1 Pack Atsu-age (Deep Fried Tofu) *about 500g
2. Prepare 1 small piece Ginger *sliced into fine strips
3. Take 1 cup Dashi Stock
4. Get 2 tablespoons Sugar
5. Make ready 2 tablespoons Mirin
6. Prepare 4 tablespoons Soy Sauce

Cooked together with shiitake mushrooms and carrots, and garnished with green leaves, it is a good looking, flavoursome dish. 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. Indonesian tofu dishes are never bland.

Instructions

Steps to make Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth:

1. Place Atsu-age in a colander and pour over very hot water to remove oil. Cut into 3 to 4cm size pieces.
2. Place Atsu-age in a sauce pan, add Dashi, Ginger, Sugar, Mirin and Soy Sauce and simmer until the sauce thickens and almost gone.

Try pairing pan-fried tofu with a bold and savory sauce using kecap manis, terasi, and chilies for an umami-rich Kecap manis is an Indonesian sweet soy sauce. The color is that of soy sauce, but the consistency is much thicker and almost honey-like in viscosity. Kinu tofu is produced by coagulating soy milk without curdling it or adding weight to squeeze out While you can fry tofu by yourself, Japanese supermarkets also sell pre-fried varieties for those Atsu-age is also fried, but in this case the whole block of tofu is deep fried. The result is a firm tofu. The tofu is pan-fried until golden, then removed.

As simple as that Recipe of Atsu-age (Fried Tofu) Simmered in Sweet Soy Broth

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