Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stewed turnips and atsuage (thick fried tofu). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Atsuage (Deep Fried Tofu) is a cheap source of protein which is easy to make at home. I also used atsuage in Stir-fried Choy Sum with Deep Fried Thick Tofu. Thick fried tofu (atsuage) is the protein replacement, but it's not just there for it's nutritional benefits - I love the texture in a lot of dishes.
Stewed Turnips and Atsuage (Thick Fried Tofu) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Stewed Turnips and Atsuage (Thick Fried Tofu) is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook stewed turnips and atsuage (thick fried tofu) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stewed Turnips and Atsuage (Thick Fried Tofu):
- Get 3 Turnips
- Make ready 2 Atsuage
- Get 200 ml Dashi stock
- Get 50 ml Refined cooking sake
- Prepare 3 tbsp Hon-mirin
- Make ready 3 tbsp Soy sauce
The jiggly soybean product has been around for eons—William Shurtleff and Akiko Aoyagi's History During its introduction to the US, tofu was mildly misunderstood by some and downright reviled by others. Its reputation for being bland and. Tofu is an important part of Japanese cuisine, and in Japan, there are many varieties to be found. Aburaage (油揚げ) means deep-fried in oil, so this kind of tofu is -you've guessed it- also deep-fried.
Steps to make Stewed Turnips and Atsuage (Thick Fried Tofu):
- Remove the skin from the turnips, cut them into thick wedges, then shave the edges. If you have any leaves from the turnips, mince them. Pour boiling water over the atsuage to (remove excess oil) and cut into bite-sized pieces.
- Heat the turnips, dashi stock, sake, mirin, and soy sauce in a pot, and reduce to medium heat after it comes to a boil.
- After about 5 minutes, add the turnip leaves, simmer for 5 more minutes, then add the atsuage.
- Stew for a while, and it's ready to serve when the turnips become tender.
The difference with Atsuage is that the slices are thinner and is deep-fried a longer time so the end. Instead of the atsuage (thick fried tofu) you can use chopped up aburaage (thin fried tofu, the kind you use for inarizushi, instead. This is a good way of using up leftover skins from a can of them. This keeps in the refrigerator for about a week or so. And I'm convinced to convert you as well with this best fried tofu recipe in the world.
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