Japanese: Atsuage to Jyagaimo no Nimono.
Atsuage is different than Aburaage, which you might have seen in previous recipes. Aburaage is very thin, basically tofu “skin”, but atsuage is very thick, so the inside is soft. Atsuage is good boiled or grilled, then eaten with soy sauce. “Nimono” (boiled and seasoned) is the common way to make it at home.
Atsuage is different than Aburaage, which you might have seen in previous recipes. Aburaage is very thin, basically tofu “skin”, but atsuage is very thick, so the inside is soft. Atsuage is good boiled or grilled, then eaten with soy sauce. “Nimono” (boiled and seasoned) is the common way to make it at home.
Yield: 4 servings
Time: 30 minutes
Ingredients
- 5 medium potatoes (each cut into 6 pieces)
- 1/2 lb atsuage
- 1/4 lb boneless thigh chicken (chopped small)
Spices
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sugar
- 1 tsp hon-dashi
- 1 tbsp sake
- 1/4 tsp salt
Preparation
- Run hot water over atsuage to remove the oil, then cut into bite sizes
- Marinate chicken in sake and salt for 5 minutes
- Add potatoes and 2 cups of water in a sauce pan and boil
- When potatoes boil, add chicken, skim off the scum, and boil for 5 minutes
- Add hon-dashi, soy sauce, mirin, sugar, and atsuage, cover, and cook for 5 minutes
- Serve!
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