Atsuage, moyashi, saishin no nibitashi / deep-fried tofu, mung bean sprouts and yu choy sum simmered in light broth

When moyashi alone is paired with atsuage, the dish tends to be somewhat bland. Yu choy sum works as a great go-between by adding a cheerful green taste and soft texture, resulting in a dish that has layers of interesting flavors.

1/2 of recipe:
106 calories; 12 g protein; 4.7 g fat; 16.5 g carbohydrate; 15.4 g net carbs;  222 mg sodium (with 50% reduced-sodium soy sauce, 348 mg with regular soy sauce); 0.6 mg cholesterol; 1.1 g fiber


<Ingredients>

1 atsuage deep-fried tofu (113 g in photo)
Small handful moyashi mung bean sprouts (cleaned; 88 g in photo)
Handful saishin yu choy sum (52 g in photo)

For broth
150 cc dashi
1 tsp sake
1 tsp mirin
1 tsp rice vinegar
1 tbsp soy sauce
1/4 tsp shiokoji salted rice malt


<Directions>
1.

Pour boiling water over atsuage.
Dry with paper towel to further remove excess oil.

2.

Cut atsuage in small squares.
Remove leaves from stems of yu choy sum, and cut both stems and leaves into 3-4 cm.

3.

In a pot, put all ingredients for broth, except for shiokoji, and bring to boil.

Put atsuage, cover, and simmer on low heat for 5 minutes until atsuage takes on flavor (somewhat turns brownish).

4.

Remove cover, add yu choy sum stems, and simmer until color brightens somewhat.

Add moyashi, raise heat to medium low, and move atsuage to on top of moyashi so that it comes in contact with broth.
Simmer for 1-2 minutes.

Add yu choy sum leaves, and move ingredients around so that yu choy sum leaves come in contact with broth.

5.

When yu choy sum leaves are done (color brightens), serve goodies only (without broth) in individual bowls.

6.

Add shiokoji to broth in pot, heat through.

Pour broth over goodies.
Ready to serve.

<Notes>

• If your atsuage comes in a vacuum pack, broil it instead of pouring over boiling water to get rid of excess oil. Removing excess oil is important not only to eliminate extra fat but also to make atsuage better absorb flavoring.
• Adding shiokoji to the broth at the end is to give ingredient surfaces a salty coating. As people clearly sense saltiness on food surfaces, this technique can trick you into thinking the food is saltier than its actual sodium content.
• The above nutrition figures are based on consuming 55% of broth.