Simmered Atsuage (Thick Fried Tofu) and Chicken
Simmered Atsuage (Thick Fried Tofu) and Chicken

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, simmered atsuage (thick fried tofu) and chicken. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simmered Atsuage (Thick Fried Tofu) and Chicken is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Simmered Atsuage (Thick Fried Tofu) and Chicken is something which I have loved my entire life. They are fine and they look fantastic.

Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu (Jibuni) is a comfort food that is an iconic dish in Ishikawa prefecture. I used deep fried thick tofu called atsuage (厚揚げ) instead of baked wheat gluten and I added sliced carrot to give more colour to the dish. I first introduced atsuage in my post, Kanazawa-style Simmered Chicken and Tofu (Jibuni).

To begin with this particular recipe, we have to prepare a few ingredients. You can cook simmered atsuage (thick fried tofu) and chicken using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
  1. Make ready 200 grams Atsuage
  2. Prepare 1 Chicken thigh
  3. Prepare 1 Katakuriko
  4. Make ready 1 packages Shimeji mushrooms
  5. Make ready 4 tbsp Soy sauce
  6. Prepare 500 ml ★ Water
  7. Make ready 3 tbsp each ★ Sake, Mirin
  8. Prepare 2 tbsp ★ Sugar
  9. Make ready 1 tsp ★ Dashi stock granules
  10. Make ready 1/2 thumbtip-sized knob ★ Ginger (cut into strips)

Soak the konbu in the water for at least an hour. Heat the water to a simmer, and turn off the heat. Add the bonito flakes and wait until they've sunk to the bottom of the pot. Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings.

Steps to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
  1. Cut the chicken and atsuage into bite-size pieces and dust with a generous amount of katakuriko. Cut off the stems of the mushrooms and separate the mushrooms with your hands.
  2. Add 3 tablespoons of vegetable oil to a frying pan. Cook the atsuage and chicken from Step 1 over high heat.
  3. When everything is fragrant and browned, keep the heat on high and pour the soy sauce in from the edge of the pan. Leave it alone for about 10 seconds. Then add the ★ ingredients and the shimeji mushrooms. When it comes to a boil, stir from time to time.
  4. Simmer over medium heat for 7 or 8 minutes. All done.
  5. Tip: After adding the soy sauce, you want to cook until you hear a sizzling sound. Be careful not to burn the atsuage.

Serve alone, with rice, or over noodles. When it comes just to a simmer, remove the pot from heat and let sit for a moment. Transfer to a serving dish, then garnish with grated ginger and serve. Download Atsuage stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Great recipe for Steaming Hot Ginger Flavored Simmered Daikon Radish and Atsuage (Thick Fried Tofu).

So that’s going to wrap this up for this exceptional food simmered atsuage (thick fried tofu) and chicken recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!