Simmered Atsuage (Thick Fried Tofu) and Chicken

Simmered Atsuage (Thick Fried Tofu) and Chicken

This dish has the aroma of caramelized soy sauce, mushrooms, and ginger. It's simmered in dashi stock granules, so it's easy to make.

Ingredients: 2-4 servings

200 g
Chicken thigh
1 (250-300 g)
as needed
Shimeji mushrooms
1 package
Soy sauce
4 tablespoons
★ Water
500 ml
★ Sake, Mirin
3 tablespoons each
★ Sugar
2 tablespoons
★ Dashi stock granules
1 teaspoon
★ Ginger (cut into strips)
1/2 thumbtip-sized knob


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.

Story Behind this Recipe

I had lots of leftover atsuage, so I made this.