Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simmered atsuage (thick fried tofu) and chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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).
Simmered Atsuage (Thick Fried Tofu) and Chicken is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Simmered Atsuage (Thick Fried Tofu) and Chicken is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook simmered atsuage (thick fried tofu) and chicken using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
- Make ready 200 grams Atsuage
- Get 1 Chicken thigh
- Get 1 Katakuriko
- Get 1 packages Shimeji mushrooms
- Prepare 4 tbsp Soy sauce
- Get 500 ml ★ Water
- Take 3 tbsp each ★ Sake, Mirin
- Prepare 2 tbsp ★ Sugar
- Make ready 1 tsp ★ Dashi stock granules
- Take 1/2 thumbtip-sized knob ★ Ginger (cut into strips)
We normally buy Atsuage off the shelf but homemade one is just Next Level ! In a skillet, heat the vegetable oil, and cook the fried tofu, turning it once, until both sides are golden. Atsuage (thick block of fried tofu). This was juicier than the "thin crust" (abura age) one I made last time, and I am a little closer to cracking the code.
Instructions to make Simmered Atsuage (Thick Fried Tofu) and Chicken:
- 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.
- Add 3 tablespoons of vegetable oil to a frying pan. Cook the atsuage and chicken from Step 1 over high heat.
- 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.
- Simmer over medium heat for 7 or 8 minutes. All done.
- Tip: After adding the soy sauce, you want to cook until you hear a sizzling sound. Be careful not to burn the atsuage.
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. Serve alone, with rice, or over noodles.
So that’s going to wrap it up with this exceptional food simmered atsuage (thick fried tofu) and chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
