Nostalgic Stewed Atsuage
This is my grandma's taste! I wanted to eat these nostalgic atsuage that may look salty, but are actually sweet and comforting. The key is to let them absorb the flavor.
Although it takes an extra step, cooling the atsuage midway allows the flavors to get absorbed by them. Thoroughly removing the excess oil also allows the flavors to be absorbed. Simmering them after they cool will coat them in a shiny, sweet and savory sauce. Recipe by Macchii shokudou
Nostalgic Stewed Atsuage
This is my grandma's taste! I wanted to eat these nostalgic atsuage that may look salty, but are actually sweet and comforting. The key is to let them absorb the flavor.
Although it takes an extra step, cooling the atsuage midway allows the flavors to get absorbed by them. Thoroughly removing the excess oil also allows the flavors to be absorbed. Simmering them after they cool will coat them in a shiny, sweet and savory sauce. Recipe by Macchii shokudou
Cooking Instructions
- 1
Cut the atsuage. I cut each into 4 triangles, making a total of 8 pieces. If you cut them on top of the package, you won't need to dirty your cutting board.
- 2
Boil water in a pot, then add the atsuage to remove excess oil. Boil them until they become fluffy. Drain, then rinse under water.
- 3
Put the atsuage and water in a pot, bring it to a boil, add the ☆ ingredients and simmer for about 5 minutes. Stir in the ◎ ingredients, cover with a drop lid (aluminum foil with a hole in the center), then simmer on medium heat.
- 4
Midway through boiling, ladle the sauce over the atsuage and turn them over. When the sauce reduces to 1/3 the original amount, remove from heat and cool.
- 5
Return to heat. Heat on high until the sauce reduces by a half. Coat the atsuage in the sauce. They are ready to serve once they start glistening.
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