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


Moyashi to atsuage no nibitashi / bean sprouts and deep-fried tofu in broth

An easy, warm side dish with the contrasting textures of soft atsuage and crispy moyashi.


150 g moyashi bean sprouts
1 atsuage deep-fried tofu

For broth
200 cc dashi
1 tbsp sake + mirin in combination (equal parts)
2 tbsp soy sauce


Bring water to boil, and pour over atsuage to get rid of excess oil.
Pat atsuage with paper towel to remove oil on surface, cut in half lengthwise, and slice into 1 cm thick pieces.


Meanwhile, remove skinny roots and discolored parts of moyashi.
Rinse well, and drain.


In a pot, put all ingredients for broth and atsuage, bring to boil, reduce heat to medium and simmer for 4-5 minutes until atsuage takes on a light brown hue.


Add moyashi, reduce heat to medium low, and simmer for 2-3 minutes.

When moyashi gets some color and becomes somewhat soft (bends slightly when picked up), it is ready.

  • Removing skinny roots and discolored, soft parts of moyashi can take time, but it is the key to a good texture. When you use fresh moyashi with minimal damage, this process goes relatively quickly – another reason to finish up moyashi while fresh!
  • If using vacuum-packed atsuage, boil it to eliminate grease instead of pouring boiling water.
  • Due to the high water content of moyashi, the amount of soy sauce for this dish is higher than other nibitashi dishes with leafy greens. Without the right amount of soy sauce, this dish tends to taste a bit watery.
  • Broth is served with moyashi and atsuage to keep them warm; it is not intended for consumption (too much sodium).

No comments: