Simmered Atsuage (Thick Fried Tofu) and Chicken
Simmered Atsuage (Thick Fried Tofu) and Chicken

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, simmered atsuage (thick fried tofu) and chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Simmered Atsuage (Thick Fried Tofu) and Chicken is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Simmered Atsuage (Thick Fried Tofu) and Chicken is something that I’ve loved my entire life.

Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu (Jibuni) is a comfort food that is an iconic dish in Ishikawa prefecture. I used deep fried thick tofu called atsuage (厚揚げ) instead of baked wheat gluten and I added sliced carrot to give more colour to the dish. I first introduced atsuage in my post, Kanazawa-style Simmered Chicken and Tofu (Jibuni).

To begin with this recipe, we must first prepare a few components. You can have simmered atsuage (thick fried tofu) and chicken using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
  1. Make ready 200 grams Atsuage
  2. Get 1 Chicken thigh
  3. Take 1 Katakuriko
  4. Take 1 packages Shimeji mushrooms
  5. Get 4 tbsp Soy sauce
  6. Get 500 ml ★ Water
  7. Get 3 tbsp each ★ Sake, Mirin
  8. Get 2 tbsp ★ Sugar
  9. Take 1 tsp ★ Dashi stock granules
  10. Prepare 1/2 thumbtip-sized knob ★ Ginger (cut into strips)

First, it's important to have a bright, vivid, tomato-forward sauce (unlike this leftover bolognese) and toppings that give a good textural contrast (hard. Japanese simple recipes for a single man. Today's my lunch is fried "Atsuage"(thick fried tofu) with veggies. All other photographs: Kelly Bone unless otherwise noted].

Steps to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
  1. Cut the chicken and atsuage into bite-size pieces and dust with a generous amount of katakuriko. Cut off the stems of the mushrooms and separate the mushrooms with your hands.
  2. Add 3 tablespoons of vegetable oil to a frying pan. Cook the atsuage and chicken from Step 1 over high heat.
  3. When everything is fragrant and browned, keep the heat on high and pour the soy sauce in from the edge of the pan. Leave it alone for about 10 seconds. Then add the ★ ingredients and the shimeji mushrooms. When it comes to a boil, stir from time to time.
  4. Simmer over medium heat for 7 or 8 minutes. All done.
  5. Tip: After adding the soy sauce, you want to cook until you hear a sizzling sound. Be careful not to burn the atsuage.

Unless you have six hours to sous-vide the tofu and completely transfuse the internal moisture content, don't expect a lot of flavor from a marinade. Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles. Soak the konbu in the water for at least an hour. Heat the water to a simmer, and turn off the heat.

So that is going to wrap it up with this exceptional food simmered atsuage (thick fried tofu) and chicken recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!