All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Atsuage to komatsuna no champuruu / Okinawan-style stir-fry with deep-fried tofu and komatsuna

Atsuage deep-fried tofu makes this this more substantial than usual momen firm tofu.

1 atsuage deep-fried tofu
1/2-1 bunch komatsuna
2 hoshi-shiitake dried mushroom
1 egg
2 tsp soy sauce
Salt and pepper, to taste (not in photo)
1 tsp oil (not in photo)


Hydrate hoshi-shiitake mushroom in water for a few hours or microwave for 30-60 seconds. Thinly slice.

Prep boil atsuage or pour boiling water, and cut 1cm wide and 3-4 cm long.

Cut komatsuna into 4-5 cm long pieces.


In frying pan, heat oil and saute atsuage until lightly brown.

Set aside.


In the same frying pan saute shiitake and komatsuta, firmest part first.

Add softer part of komatsuna, and saute.

Sprinkle salt and pepper to taste, and stir.


Return atsuage to frying pan, and stir.

When atsuage is warm, add soy sauce, and stir.


Pour lightly beaten egg in circle.

Stir, and turn off heat.

  • Egg will be cooked nicely by remaining heat. 
  • Use momen firm tofu for fewer calories.
  • Substitute any leafy green vegetable with firm stems for komatsuna.

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