Atsuage with Lots of Green Onions in Chili-style Sauce

Name: Atsuage with Lots of Green Onions in Chili-style Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece Atsuaage; 2 Green onion or scallion; 1 Katakuriko (for dusting the atsuage); 1 tbsp ★ Ketchup; 1/2 to 1 tablespoon ★ Soy sauce; 3 tbsp ★ Sake and mirin; 1 tbsp Sesame oil (for finishing)

cookpad.japan @cookpad_jp

Atsuage differs from tofu because it has less water content, and tastes rich since it's deep fried. It's a very convenient ingredient to use.
But it tasted rather bland on its own, so it goes well with strong flavors. Stir-frying green onions when they are in season improves the flavor so much, so I added them. If you add spicy flavorings, it's good served in a donburi bowl, over rice.

- The atsuage will still be good even if you don't blanch it.
- Using lots of green onions is the key. Stir-fry thoroughly in lots of oil to release their sweetness.
- Spicy flavors like doubanjiang, red chili oil, or cayenne pepper are delicious too.
- Adding shimeji mushrooms or king oyster mushrooms makes it even tastier!
I recommend this recipe for bento boxes and rice bowls. Recipe by moj

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 pieceAtsuaage
2Green onion or scallion
1Katakuriko (for dusting the atsuage)
1 tbsp★ Ketchup
1/2to 1 tablespoon ★ Soy sauce
3 tbsp★ Sake and mirin
1 tbspSesame oil (for finishing)

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Steps

1

Blanch the atsuage in boiling water to remove excess oil. Cut into bite-size pieces and dust with katakuriko.
2

Heat a large amount of vegetable oil in a frying pan. Cook the atsuage until well browned. Remove from the pan.
3

Lightly salt the finely chopped green onions and stir-fry.
4

Add the atsuage and the ★ ingredients. Bring to a boil. Finally, drizzle in the sesame oil.