Recipe: Tasty Stewed Turnips and Atsuage (Thick Fried Tofu)

Stewed Turnips and Atsuage (Thick Fried Tofu). Great recipe for Stewed Turnips and Atsuage (Thick Fried Tofu). I've been enjoying stewed dishes thanks to Osake Choumiryo Academy. Be sure to shave the edges off of the turnip wedges.

Turnip Greens in Japanese Broth (kabu-ohitashi). Be sure to shave the edges off of the turnip wedges. The difference in the finished product is substantial. You can have Stewed Turnips and Atsuage (Thick Fried Tofu) using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stewed Turnips and Atsuage (Thick Fried Tofu)

1. It's 3 of Turnips.
2. Prepare 2 of Atsuage.
3. You need 200 ml of Dashi stock.
4. It's 50 ml of Refined cooking sake.
5. Prepare 3 tbsp of Hon-mirin.
6. You need 3 tbsp of Soy sauce.

I made stewed Atsuage(fried-tofu) and mushrooms Atsuage is thick cut, fried tofu with a firm texture. It's also used as a meat substitute in vegetarian food for monks who abstain from meat. Tofu is a healthy food that's gained popularity overseas Atsuage, fried-tofu, is also good taste. It's juicy and soaked in broth, and my vegetarian friend loved it when coming to Japan.

Stewed Turnips and Atsuage (Thick Fried Tofu) step by step

1. Remove the skin from the turnips, cut them into thick wedges, then shave the edges. If you have any leaves from the turnips, mince them. Pour boiling water over the atsuage to (remove excess oil) and cut into bite-sized pieces..
2. Heat the turnips, dashi stock, sake, mirin, and soy sauce in a pot, and reduce to medium heat after it comes to a boil..
3. After about 5 minutes, add the turnip leaves, simmer for 5 more minutes, then add the atsuage..
4. Stew for a while, and it's ready to serve when the turnips become tender..

You can also use firm tofu (I still recommend deep-fried tofu over regular tofu as it has more flavors!), fish balls (cut in half), fish cakes, or other protein of your choice. For variations, you can also try it with Atsuage (thick fried tofu) or Chikuwa (fish cake with a hole in the middle), or Satsuma Age (fried fish cake, sometimes mixed. This version has carrots and fried tofu in it. Cutting them into fancy shapes is totally optional, but it does make your bentos a bit more fun. I've used me-hijiki for this but you can use the regular long branch hijiki too.