Simmered Aburaage

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Simmered Aburaage

My grandma cooked this often, that’s why it has a nostalgic flavour. It is one of the simplest and easiest Japanese foods.
Prep Time 0 mins
Cook Time 15 mins
Servings 4 people
INGREDIENTS
  • aburaage (reference recipe ) 100 g
INSTRUCTIONS
  • Cut the fried tofu into bite-size pieces.
  • Put the seasoning ingredients and fried tofu in a pot and heat it on middle heat.
  • After simmering for a while, remove it from the heat and it's done.
NOTES
Sometimes I make a batch of gammodoki, satsuma-age and fried tofu and freeze them. It is convenient to freeze them so that they can be quickly added to stews and other dishes.
I buy tofu at an Asian market. Regular supermarkets also sell tofu, but Asian markets sell it cheaper and of higher quality.
In addition, Morinaga's Filled Tofu is also sold.
The one on the left side is a very hard tofu. Even when drained, almost no water comes out. Taking advantage of this feature, I cut it to slices and make fried tofu of it.
The right side is the same as the Japanese silken tofu. I drain off the water and use it in dishes such as Japanese tofu dressing.
When I cook aburaage, I use left hard one because we don't need to drain it.
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