Atsuage Nimono: Simmered Thick Fried Tofu Secrets

Atsuage Nimono Directions

• Prepare The Tofu
  Cut 2 blocks (about 350g) of deep-fried tofu (atsuage) into 4 triangular pieces each, creating 8 equal portions. Briefly blanch in boiling water for 1-2 minutes to remove excess oil and open up the porous structure. Drain well and gently pat dry with paper towels, being careful not to break the delicate pieces.
• Create Flavorful Simmering Liquid
  In a medium saucepan, combine 350ml water, 2 tablespoons sugar, 1 teaspoon dashi powder, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon sake. Bring to a gentle boil, stirring to ensure sugar and dashi powder dissolve completely. The balanced ratio of sweet, savory, and umami elements creates the characteristic flavor of this dish.
• Begin Initial Simmering
  Gently add the prepared tofu pieces to the simmering broth, arranging them in a single layer. Place a drop lid (otoshibuta) directly on top of the ingredients – if you don't have one, use a piece of parchment paper cut to fit the pan with a small hole in the center. Simmer on medium-low heat for about 5 minutes.
• Enhance With Cooling Period
  After the initial simmering, remove from heat and allow the tofu to cool completely in the broth. This critical resting period allows the flavors to penetrate deep into the tofu. The cooling process changes the tofu's ability to absorb flavor, creating a more flavorful final dish.
• Reduce For Glazed Finish
  Return the pot to high heat and reduce the liquid until it's reduced by half, about 10 minutes. During this final reduction, occasionally spoon the thickening sauce over the tofu pieces to create a glossy glaze. The sauce should become thick enough to lightly coat the back of a spoon.
• Serve At Optimal Temperature
  Arrange the glazed tofu on a serving plate and pour a small amount of the reduced sauce over the top. This dish can be enjoyed either hot or at room temperature, making it perfect for meal prep.