November 6, 2011


I bought a pack of atsuage the other day, and today, I made "mapo atsuage" as part of supper tonight.
One advantage of atsuage is that it won't disintegrated when simmered, unlike tofu.
I had some cold with soy sauce.
I will post about more uses of atsuage in the future.

I also cooked tama konnnyaku.
2 packs (200 x 2 = 400 g) tama konnyaku
50 ml soy sauce
1 tsp instant dashi
玉こんにゃく 2パック(200 x 2 = 400 g)
しょう油 50 ml
出汁の素 小さじ1

1. Rinse tama konnyaku, drain, and put in a pot.
2. Dry-heat on medium heat for 2-3 min.
3. Add soy sauce and instant dashi, and simmer for 1 min.
Step 2 is very important. Dry-heat them really well, so that they will soak up the soy sauce and dashi quickly.

1. 玉こんにゃくを洗って、水を切り、鍋に入れる。
2. 2~3分、中火で乾煎りする。
3. しょう油と出汁の素を入れ、1分煮る。

Note: Tama konnyaku is a specialty of Yamagata (but now you can get it in other parts of Japan), and dried squid (surume), not instant dashi, is usually used.
注: 玉こんにゃくは山形の特産品(でも、現在では、日本の他の地域でも手に入ります)で、普通は、出汁の素ではなく、スルメを使います。


Sissi said...

Hiroyuki your mapo atsuage is an excellent idea. I either find it frozen in a Japanese shop or fresh, but the fresh one is from a Vietnamese/Thai shop... I wonder if it's the same method. (It tastes great).
It reminds me I haven't had mapo dofu for ages!
And tama konnyaku is waiting in the fridge too!

Hiroyuki said...

Sissi: I didn't know that there were Vietnamese/Thai versions of atsuage!

I'm thinking of posting about atsuage pizza in the near future.

I like atsuage, but the said thing is that my wife and children are not big fans of it.

Anonymous said...

Hi Hiroyuki! The mapo atsuage and tama konnyaku look delicious. Do you eat the tama konnyaku during a meal, or as a snack to eat while drinking?

Hiroyuki said...

Anonymous: I had them (mapo tofu and tama konnyaku) as appetizers for alcohol ("sake no sakana") while my wife and children had them as side dishes ("okazu") with rice.

職務経歴書の見本 said...