Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, homemade atsuage (soft on the inside, crispy on the outside). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
The crunchy and nutty outside definitely makes you hungry. When you use Atsuage as an ingredient for some dishes, its rough surface also works to absorb or grab seasoned broths and sauces. It is important to prep Tofu to remove excess moisture before frying so that the Tofu doesn't splatter oil.
Homemade Atsuage (Soft on the inside, crispy on the outside) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Homemade Atsuage (Soft on the inside, crispy on the outside) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have homemade atsuage (soft on the inside, crispy on the outside) using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Atsuage (Soft on the inside, crispy on the outside):
- Prepare 1 block Firm tofu
- Prepare For garnishing:
- Get 1 Daikon radish
- Take 1 Ginger
This dish is often prepared as an inexpensive source of protein and it's eaten as it is with soy sauce, grated ginger, or various vegetables. Type the name of the city or region where you want to eat Atsuage. In the end it should be a little crispy on the outside, but soft on the inside. There are a lot of good recipes for homemade ginger dressing floating around the internet, if you're ever up for making your own.
Instructions to make Homemade Atsuage (Soft on the inside, crispy on the outside):
- In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top. On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
- The thickness of the drained tofu should be about 3/5 it's original size. You could use paper towels instead of a kitchen cloth for the process.
- Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200°C, and deep-fry until all sides are crispy.
- Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
- Transfer to a plate, serve with condiments, and enjoy. Drizzle on kombu ponzu or soy sauce to taste.
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So that’s going to wrap it up for this exceptional food homemade atsuage (soft on the inside, crispy on the outside) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
