Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stewed turnips and atsuage (thick fried tofu). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Stewed Turnips and Atsuage (Thick Fried Tofu) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Stewed Turnips and Atsuage (Thick Fried Tofu) is something that I have loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few components. You can have stewed turnips and atsuage (thick fried tofu) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stewed Turnips and Atsuage (Thick Fried Tofu):
- Get 3 Turnips
- Make ready 2 Atsuage
- Take 200 ml Dashi stock
- Prepare 50 ml Refined cooking sake
- Get 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.
Instructions 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.
So that’s going to wrap this up with this exceptional food stewed turnips and atsuage (thick fried tofu) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
