A picture of Korean Braised Atsuage.

Korean Braised Atsuage

cookpad.japan @cookpad_jp

In South Korea this dish is made by pan frying and simmering firm tofu, but Japanese firm tofu is softer and has more water. So if you use atsuage instead, you can make this easily.

1. Soy sauce and sugar are two flavoring ingredients that burn easily, so simmer this slowly over medium-low heat!
2. Put any leftovers in the refrigerator. It's delicious chilled as well! Recipe by Gutsugutsudesu

In South Korea this dish is made by pan frying and simmering firm tofu, but Japanese firm tofu is softer and has more water. So if you use atsuage instead, you can make this easily.

1. Soy sauce and sugar are two flavoring ingredients that burn easily, so simmer this slowly over medium-low heat!
2. Put any leftovers in the refrigerator. It's delicious chilled as well! Recipe by Gutsugutsudesu

Korean Braised Atsuage

cookpad.japan @cookpad_jp

In South Korea this dish is made by pan frying and simmering firm tofu, but Japanese firm tofu is softer and has more water. So if you use atsuage instead, you can make this easily.

1. Soy sauce and sugar are two flavoring ingredients that burn easily, so simmer this slowly over medium-low heat!
2. Put any leftovers in the refrigerator. It's delicious chilled as well! Recipe by Gutsugutsudesu

In South Korea this dish is made by pan frying and simmering firm tofu, but Japanese firm tofu is softer and has more water. So if you use atsuage instead, you can make this easily.

1. Soy sauce and sugar are two flavoring ingredients that burn easily, so simmer this slowly over medium-low heat!
2. Put any leftovers in the refrigerator. It's delicious chilled as well! Recipe by Gutsugutsudesu

Saved

Ingredients

4 servings

2blocks Atsuage
1 cloveGarlic
2 tbspChopped Japanese leek
3 tbspMirin
4 tbspSoy sauce
1/3 tbspSugar
1 tbspSesame oil
1 tspRed chili pepper powder
1 tspRoasted sesame seeds

Saved

Steps

1

Cut the atsuage into quarters.
2

Mix all the rest of the ingredients together to make the sauce.
3

Put the atsuage and the Step 2 sauce in a frying pan, and simmer.
4

When there's almost no liquid left in the pan, it's done.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on March 28, 2014 08:14

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

Comments

Keywords

Atsuage Chilies Leek Soy Garlic

Similar Recipes

More Recipes

Drumstick Curry

deoyani
Masala Maggi

Bhavnaben Adhiya
Gujarati RasPatra / PaniPatra - A Delicious & Nutritious Evening Snack Made From Colocasia Leaves

Manisha Sampat
Coconut Chutney

Swaminathan.V
Onion Rava Dosa

Swaminathan.V
Methi Pakoda

Bina Anjaria
Strawberry Compote 🍓

Bianca Mwale
Pav Bhaji

Mridula Srivastava
Bohra Khawsuye

Surhaan Tahir Wafai
Pav Bhaji

Padmini Venkatesan
Quick vanilla cake

jasmine82
Lava cakes

Mrsrachaelr
banana chips

slogger100
Chicken Enchilada Lasagna

Julie T.
caramel peanut butter frosting

jasmine82
Surprisingly Easy Custard Cream

cookpad.japan
Flour-free Ikayaki Savory Squid Pancake

cookpad.japan
Granola

Nadine
The Uni Student

nick.r.oliveri
Pancake Mix Baked Chocolate Cheesecake

cookpad.japan
DIY Matcha Tea Powder from Tea Leaves

cookpad.japan
Tyler Florence's Beef Stroganoff

Nadine
Toast Sesame Seeds

cookpad.japan
Tzatziki Sauce

Nadine
My Kabocha Squash Paste

cookpad.japan