Nostalgic Stewed Atsuage

Nostalgic Stewed Atsuage

This nostalgically flavored stewed atsuage is what my grandma used to make for me These may look salty, but they are on the sweet side and have a comforting taste.


2 (about 350 g)
2 scant cups (about 350 ml)
2 tablespoons
☆Granulated Japanese style dashi (soup base)
1 teaspoon
◎Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon


1. Cut the atsuage. I cut each into 4 triangles, making a total of 8 pieces. If you cut them on top of the package, you won't need to dirty your cutting board.
2. Boil water in a pot, then add the atsuage to remove excess oil. Boil them until they become fluffy. Drain, then rinse under water.
3. Put the atsuage and water in a pot, bring it to a boil, add the ☆ ingredients and simmer for about 5 minutes. Stir in the ◎ ingredients, cover with a drop lid (aluminum foil with a hole in the center), then simmer on medium heat.
4. Midway through boiling, ladle the sauce over the atsuage and turn them over. When the sauce reduces to 1/3 the original amount, remove from heat and cool.
5. Return to heat. Heat on high until the sauce reduces by a half. Coat the atsuage in the sauce. They are ready to serve once they start glistening.

Story Behind this Recipe

This is my grandma's taste! I wanted to eat these nostalgic atsuage that may look salty, but are actually sweet and comforting. The key is to let them absorb the flavor.