1 atsuage deep-fried tofu
1 tsp oil (to saute kale; not in photo)
200 cc dashi
1 tbsp usukuchi soy sauce
1 tsp regular soy sauce
1 tbsp sake + mirin in combination (equal parts)
Pour boiling water over atsuage, and pat dry with paper towel.
Cut atsuage lengthwise in half and then into 1cm pieces.
Chop kale into 3-4 cm.
In a frying pan, heat oil, and saute kale, starting with stems.
When kale is basically cooked (brightens overall and volume goes down somewhat), put all ingredients for broth as well as atsuage, and bring to boil.
- If using vacuum-packed atsuage, boil it instead of pouring over boiling water, as it tends to be greasier.
- Usuage thin deep-fried tofu, satsumaage deep-fried fishcakes and kamaboko fishcakes are good substitutes for atsuage.