Simmered Atsuage with Sweet & Salty Ginger

Name: Simmered Atsuage with Sweet & Salty Ginger
Yield: 3 servings
Cuisine: American
Ingredients: 3 blocks Atsuage (silken); 20 grams Ginger; 400 ml Dashi stock; 3 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Mirin

cookpad.japan @cookpad_jp

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.

You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.

You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

cookpad.japan @cookpad_jp

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.

You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.

You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

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Ingredients

3 servings

3blocks Atsuage (silken)
20 gramsGinger
400 mlDashi stock
3 tbspSoy sauce
2 tbspSugar
1 tbspMirin

Saved

Steps

1

Cut the atsuage into bite-sized pieces. Julienne the ginger.
2

Add the dashi, soy sauce, sugar, mirin, atsuage, and ginger to a pot and turn on the heat. When it comes to a boil, lower the heat to medium and let it simmer for 10 minutes.
3

Stop the heat and let it cool to blend in the flavors. Arrange on a dish and garnish with mitsuba leaves or green onions to finish.