A Quick Side Dish! Stewed Fried Tofu and Mizuna

Name: A Quick Side Dish! Stewed Fried Tofu and Mizuna
Cuisine: American
Ingredients: 1 large Aburaage; 1/2 packet Mizuna; 2 tbsp Water; 1 tbsp Sake; 1 tsp Dashi stock granules; 1 Soy sauce

cookpad.japan @cookpad_jp

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.

Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.

Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

cookpad.japan @cookpad_jp

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.

Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.

Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

Saved

Ingredients

1 largeAburaage
1/2packet Mizuna
2 tbspWater
1 tbspSake
1 tspDashi stock granules
1Soy sauce

Saved

Steps

1

Chop the mizuna and aburaage. Cut the mizuna into 3-4 cm pieces, and the aburaage into strips.
2

Dry-fry the aburaage in a frying pan. You don't need to use any oil, but as the aburaage will burn easily, make sure to cook it over low heat!
3

Once the aburaage has browned a little, add the mizuna and mix it in.
4

Add the water, sake and dashi stock granules. When the mizuna becomes tender, pour in the soy sauce at the very end and the dish is finished.