Blanch the atsuage in boiling water to remove excess oil. Cut into bite-size pieces and dust with katakuriko.
Heat a large amount of vegetable oil in a frying pan. Cook the atsuage until well browned. Remove from the pan.
Lightly salt the finely chopped green onions and stir-fry.
Add the atsuage and the ★ ingredients. Bring to a boil. Finally, drizzle in the sesame oil.
Story Behind this Recipe
Atsuage differs from tofu because it has less water content, and tastes rich since it's deep fried. It's a very convenient ingredient to use. But it tasted rather bland on its own, so it goes well with strong flavors. Stir-frying green onions when they are in season improves the flavor so much, so I added them. If you add spicy flavorings, it's good served in a donburi bowl, over rice.
- The atsuage will still be good even if you don't blanch it. - Using lots of green onions is the key. Stir-fry thoroughly in lots of oil to release their sweetness. - Spicy flavors like doubanjiang, red chili oil, or cayenne pepper are delicious too. - Adding shimeji mushrooms or king oyster mushrooms makes it even tastier! I recommend this recipe for bento boxes and rice bowls.