Authentic Japanese Atsuage (Deep-fried Tofu) Recipe

Ingredients

  • 2 pieces of Atsuage (Fried Tofu)
  • 1 cup of Dashi Stock
  • 1 tablespoon of Soy Sauce
  • 1 tablespoon of Mirin
  • 1 tablespoon of Sake
  • 2 tablespoons of Sugar
  • 1 Green Onion (sliced)

Steps and instructions

  1. Cut the Atsuage into bite-sized pieces.
  2. In a saucepan, combine the Dashi stock, Soy sauce, Mirin, Sake, and Sugar. Bring the mixture to a boil.
  3. Add the Atsuage pieces into the saucepan. Simmer on low heat for about 15 minutes, until the Atsuage absorbs the flavor of the sauce.
  4. Turn off the heat and let it cool down in the saucepan.
  5. Serve the Atsuage with some sauce on top. Sprinkle with the sliced Green onion before serving.

Tools for making

  • Saucepan - A medium-sized pot to cook the sauce and simmer the Atsuage.
  • Knife - A sharp knife for cutting the Atsuage and slicing the green onion.
  • Cutting board - A sturdy surface for safely cutting the ingredients.
  • Stove - A heat source to cook the sauce and simmer the Atsuage.
  • Serving dish - A dish or plate to serve the Atsuage.

Recipe variations

  • Coating the Atsuage with a different crust such as panko breadcrumbs or sesame seeds before frying.
  • Using different types of tofu, such as silken tofu or firm tofu, instead of Atsuage.
  • Adding vegetables like sliced bell peppers, carrots, or mushrooms to the sauce for added flavor and texture.
  • For a spicy twist, add a teaspoon of chili flakes or a drizzle of Sriracha sauce to the sauce mixture.
  • For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Adding a tablespoon of miso paste to the sauce for a more savory umami flavor.

Recipe overview

Atsuage, also known as thick fried tofu, is a popular ingredient in Japanese cuisine. This recipe walks you through making flavorful and delicious Atsuage in a soy-based sauce. The Atsuage is simmered in a mixture of Dashi stock, Soy sauce, Mirin, Sake, and Sugar, allowing it to absorb all the wonderful flavors. The dish is then finished with a sprinkle of fresh green onions. This recipe is straightforward and simple, making it perfect for a weeknight dinner. The end result is a tasty dish with a depth of flavor that goes wonderfully with a bowl of steamed rice. Enjoy the process and the delicious results!

Common questions

  1. Can I use regular tofu instead of Atsuage? Yes, you can use regular tofu instead of Atsuage. However, the texture and flavor of the dish may be slightly different.
  2. Can I make the Dashi stock from scratch? Absolutely! You can make Dashi stock from scratch using kombu (dried kelp) and bonito flakes. Just steep the kombu in water and then add the bonito flakes to create a flavorful stock.
  3. Can I substitute the Mirin and Sake? If you don't have Mirin, you can use a combination of sugar and vinegar as a substitute. For Sake, you can use dry white wine or rice vinegar diluted with water.
  4. How can I store leftover Atsuage? Allow the Atsuage to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.
  5. Can I freeze Atsuage? Yes, you can freeze Atsuage. Wrap the cooled Atsuage tightly in plastic wrap and store it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

  • Saucepan - Needed to prepare the sauce and simmer the Atsuage.
  • Kitchen knife - To cut the Atsuage into bite-sized pieces.
  • Cutting board - To provide a stable surface for cutting the Atsuage.
  • Serving dish - To serve the Atsuage with sauce and garnish.
  • Spoon - To stir the sauce and serve the Atsuage.

Origin stories

Atsuage, a traditional Japanese delicacy, is essentially a form of tofu that has been deep-fried to create its unique texture and flavor. The custom of frying tofu to create Atsuage dates back to the Edo period in Japan and it has been a staple in Japanese cuisine ever since. What's truly remarkable about Atsuage is its capacity to soak up the flavors of the other ingredients it's cooked with. It's like a culinary chameleon, adjusting its taste profile to match the dish it's part of. Much like the Japanese principle of harmony, or "wa", Atsuage embodies the idea of balance and unity in food, seamlessly blending in and enhancing the overall harmony of flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.