<Ingredients>
1 large or 2 small usuage thin deep-fried tofu
200 cc dashi
1 tbsp sake & mirin in combination
1/2 tbsp usukuchi soy sauce
Oil (not in photo)
<Directions>
1.
Prep-boil usuage and remove extra oil. Cut into 2 cm-wide pieces
Cut kabu vertically into two or four. Cut kabu leaves 3-4 cm long.
2.
In a pot, add 1-2 tsp oil, and saute kabu on medium heat.
When kabu is coated with oil, add kabu leaves, and saute.
3.
When leaves are half-done, add dashi.
4.
When boiling, add sake & mirin.
Add usuage and usukuchi soy sauce.
Cover, and cook on medium low heat for 10 minutes.
Taste, and add salt if necessary.
<Notes>
- For sake & mirin, 1 part sake and 1 part mirin is a good starting point. Increase the mirin proportion for a sweeter taste.
- Do not boil down liquid in the last process. It would make the dish too salty.
- Reduced-sodium version recipe is available here.
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