<ATSUAGE & RAPE FLOWER SIMMERED DISH/ 厚揚げの煮物>
＜Yield> 4 servings
<Prep time> 6 mins
<Cook time> 12 mins
thick fried tofu/ atsuage(170 g)
1 small carrot
3 shiitake mushroom
1 hand full of rape flower (100g)
(1 tbsp of bonito flakes)
2 cups of water
1 ½ tsp of kombu stock powder
2 ½ tbsp of light soy sauce
2 ½ tbsp of mirin
1 tsp of sugar
1; Peel the skin of carrot. Cut into bite size pieces. In a pot, pour 2 cups of water and carrot. Once it comes to a boil, cook it for 6-7 mins over mid heat or until the carrots are 80% cooked through.
Remove the stem of shiitake mushroom. Cut fried tofu into big chunks.
2; Cut rape flower in half. Blanch the bottom part for 20seconds and the other top part for another 10seconds. Drain the water and place it into the ice bath.
3; In a large pot, add 1 ½ tsp of kombu stock powder, 2 ½ tbsp of light soy sauce, 2 ½ tbsp of mirin, and 1 tsp of sugar. Mix carrot together with water. Place fried tofu and shiitake mushroom. Once it comes back to a boil, simmer it for 6mins over low heat.
4; Off the heat and place the rape flower. Let it come down to the room temperature. Transfer onto the plate.
<Miwa’s tips> ※Watch more on YouTube!
-If you don’t have fried tofu, swap for firm tofu. Remember to remove the moisture of tofu.
-If you taste it a bit bland, feel free to add more salt and mirin.
-If you have time, let it rest overnight to let it absorb more sauce.
-If you are not vegan, sprinkle some bonito flakes as a finishing touch.
Make sure to keep it in the air tight container in the fridge for 4 days.
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