Steps to Prepare Perfect Simmered Atsuage (Thick Fried Tofu) and Chicken

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Simmered Atsuage (Thick Fried Tofu) and Chicken. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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I had lots of leftover atsuage, so I made this.

If you don't use enough oil to cook the atsuage and chicken in Step 1, it may burn, so be careful. Recipe by Kajihara Ato

Many things affect the quality of taste from Simmered Atsuage (Thick Fried Tofu) and Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Atsuage (Thick Fried Tofu) and Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Atsuage (Thick Fried Tofu) and Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Simmered Atsuage (Thick Fried Tofu) and Chicken using 10 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Simmered Atsuage (Thick Fried Tofu) and Chicken:

1. 200 grams Atsuage
2. 1 Chicken thigh
3. 1 Katakuriko
4. 1 packages Shimeji mushrooms
5. 4 tbsp Soy sauce
6. 500 ml ★ Water
7. 3 tbsp each ★ Sake, Mirin
8. 2 tbsp ★ Sugar
9. 1 tsp ★ Dashi stock granules
10. 1/2 thumbtip-sized knob ★ Ginger (cut into strips)

Steps to make to make Simmered Atsuage (Thick Fried Tofu) and Chicken

1. Cut the chicken and atsuage into bite-size pieces and dust with a generous amount of katakuriko. Cut off the stems of the mushrooms and separate the mushrooms with your hands.
2. Add 3 tablespoons of vegetable oil to a frying pan. Cook the atsuage and chicken from Step 1 over high heat.
3. When everything is fragrant and browned, keep the heat on high and pour the soy sauce in from the edge of the pan. Leave it alone for about 10 seconds. Then add the ★ ingredients and the shimeji mushrooms. When it comes to a boil, stir from time to time.
4. Simmer over medium heat for 7 or 8 minutes. All done.
5. Tip: After adding the soy sauce, you want to cook until you hear a sizzling sound. Be careful not to burn the atsuage.

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