Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, boiled deep-fried tofu and komatsuna. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Boiled deep-fried tofu and Komatsuna is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Boiled deep-fried tofu and Komatsuna is something that I’ve loved my entire life.
Wash the komatsuna and cut into bite-sized pieces. Cut the aburaage in half and then thinly slice. Japanese: Komatsuna to Aburaage no Nibitashi.
To get started with this particular recipe, we have to first prepare a few components. You can cook boiled deep-fried tofu and komatsuna using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Boiled deep-fried tofu and Komatsuna:
- Prepare 1 deep-fried tofu
- Get 1/2 Komatsuna
- Make ready a
- Get 100 ml Stock from dried shiitake mushroom
- Make ready 1 tablespoon soy sauce
- Get 1 tablespoon mirin
- Prepare 1 tablespoon sake
Here's how to achieve crispy tofu perfection at home with a lot less fuss. Then you can thaw the small cubes quickly before pan frying. It is light, healthy, and subtly flavored, and can It is usually cooked in seasoned broth or boiled in Japanese food, but it can be also used in less traditional (or Adding Aburaage, deep-fried thin Tofu, to the dish is also good to deepen the flavor. Deep-frying gives the tofu in this recipe a golden color and crisp texture that goes great with peanut or soy sauce dips or to use as a tasty protein.
Instructions to make Boiled deep-fried tofu and Komatsuna:
- Cut Komatsuna into 4cm width - Deep-fried tofu is put on a strain and sprinkled with hot water to remove the oil. - Cut to 1cm width
1. Add deep-fried tofu to the pan and fry
1. Put A in the pan and add Komatsuna when it boils - Stop the heat after boiling for about 1 minute
Firm tofu will hold its shape and brown better when fried. The recipe directions use a wok, which will require less oil for deep frying (due to the sloped sides). Komatsuna is rich in calcium and has a mild flavor so it doesn't require pre-boiling. Atsuage, thick deep-fried tofu or satsumaage, deep-fried fish cake can be substituted for the aburaage. Komatsuna has dark green leaves that are rich in calcium, and it's grown commercially in Japan, Taiwan, and Korea.
So that’s going to wrap it up for this special food boiled deep-fried tofu and komatsuna recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
