#atsuage

Atsuage pizza for lunch! I stole the recipe from my favorite izakaya because it’s super tasty and also high protein to keep you full. Really easy too!

おろしそばと厚揚げ焼き

Tofu is deeply rooted in the Japanese diet. Atsuage is deep-fried without slicing thinly like deep-fried tofu. This time, I cut it into several pieces and simmered it in a heat-retaining cooking pot. Water, soy sauce, kelp stock, mirin, vinegar, sugar. The seasoning is chili oil and star anise. Star anise gives it a Chinese-like flavor.

厚揚げの煮込み（料理）

日本の食生活において、豆腐は深く根ざしているが、油揚げのように薄くスライスしないでそのまま揚げたものが厚揚げである。今回は、幾つかに切り分けて、保温調理鍋で煮込んだ。水、醤油、昆布だし、ミリン、酢、砂糖。シーズニングはラー油、スターアニス。スターアニスを使うと、中華料理のような風味になる。

[Joubisai / Bento stash] Meat-stuffed atsuage* -- Good for bento. Source: https://cookpad.com/recipe/4130498 (see recipe for more pictures & video) “Moderately-priced atsuage is finished into a hearty dish.” Ingredients (4 pc)

Atsuage, 4 units

Ground chicken, 60g

◆ Salt, pinch

◆ Sake, 1 tsp

◆ Potato starch, 1 tbsp

◆ Grated ginger, 10g

Egg yolk, 1

Dried shiitake mushrooms, 2

Negi, 1 [or 2 green onions]

☆ Dashi broth (mixed with soaking water from the shiitake), 300cc

☆ Sake, 2 tbsp

☆ Soy sauce, 2 tbsp

☆ Mirin, 2 tbsp

☆ Sugar, 1 tbsp

Wheat flour, as needed

Directions

Rehydrate the mushrooms. (Soak in about 100-150cc of warm water.)

Take the atsuage, and cut a slit in each triangle with a knife or kitchen scissors.

Scoop a little bit of tofu out of the middle of each triangle.

Mince the rehydrated shiitake and the negi.

Put the ground chicken in a bowl and mix with the ◆ ingredients until everything sticks together.

Once it’s all stuck together, add the minced negi and shiitake and egg yolk, and mix thoroughly.

Divide the meat mixture into 4 equal portions, and stuff each one into atsuage.

Sprinkle a little bit of flour onto the meat mixture where it’s stuffed into the atsuage.

In a frying pan, fry lightly until done.

Mix the ☆ ingredients and then add to the pan. Simmer until most of the liquid is gone.

It helps a lot for bento!