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Atsuage no Nimono (Simmered Thick Fried Tofu)
Serves 2 · About 20 min (5 min of this is just letting it sit with the heat off)
Thick fried tofu and komatsuna quickly simmered in a dashi and soy sauce broth. Made in one pot.
① Cut the fried tofu and komatsuna→② Simmer the fried tofu→③ Add the komatsuna→④ Turn off the heat and let sit
What to buy
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the fried tofu and komatsuna
- Put the fried tofu between paper towels and press from above with your hand to remove oil from the surface
- On the cutting board, cut each piece into 6 (bite-size pieces)
- Cut off the root end of the komatsuna, and wash off any dirt at the base with water
- Cut into 4 cm lengths, and keep the stems and leaves separate
How to tell it's doneThe fried tofu is in 12 pieces, and the komatsuna is split into stems and leaves.
2
Simmer the fried tofu
- Put 200 ml water, 1/2 tsp dashi granules, 1 tbsp sake, 1 tbsp sugar, 1 tbsp mirin and 1 1/2 tbsp soy sauce in a pot and bring to a boil over medium heat
- Lay in the fried tofu. Cut a circle of foil a little smaller than the pot and put it on top (a drop lid)
- About 8 minutes over medium-low heat. After 4 minutes, take off the foil and turn the tofu over
How to tell it's doneThe white cut sides of the fried tofu have turned light brown.
3
Add the komatsuna
- Take off the foil, put the komatsuna stems in the spaces between the tofu, and cook 1 minute
- Add the leaves, push them into the broth, and cook 1–2 minutes
How to tell it's doneThe stems are soft and the leaves are bright green.
Be carefulIf you cook komatsuna too long, it turns brownish. Turn off the heat once it's soft.
4
Turn off the heat and let sit
- Turn off the heat and leave for 5 minutes (the tofu soaks up the broth)
- Taste it. If the flavor is weak, add 1/2 tsp soy sauce
- Put the fried tofu and komatsuna in bowls and pour the broth over
ReadyWhen you break the fried tofu with chopsticks, it's warm all the way through and has soaked up the broth.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
OilyNot enough oil was removed in step 1. Next time, press firmly with paper towels.
The komatsuna is brownishCooked too long in step 3. Next time, turn off the heat 1–2 minutes after adding the leaves.
The komatsuna is grittyDirt was left at the base. Next time, spread the base open and wash well with water.
The flavor is weakLet it sit longer in step 4, or add soy sauce 1/2 tsp at a time and taste.
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