Simmered thick fried tofu and vegetables

Atsuage no takiawase（厚揚げの炊き合わせ）

What the kind of dish is Atsuage no takiawase??

atsuage = thick fried tofu

“Takiawase” refers to a dish in which multiple ingredients are boiled together, seasoned with soy sauce, and arranged neatly on a plate. It is a popular cooking method in Japan and can be substituted with a variety of ingredients.

This is a recipe of deep fried tofu and vegetables simmered in a pressure cooker.

I use a pressure cooker for simmered potatoes to shorten the cooking time and prevent them from losing their shape.

(Pumpkin will melt under pressure, so it’s best to use a regular pot instead of a pressure cooker.)

Add ingredients such as green beans that you want to keep a beautiful green color just before turning off the heat.

The key to seasoning simmered foods is to keep the salt concentration between 1% and 1.2% of the total weight of the food.

1g of soy sauce has 0.16g of salt, so you need about 6g to 8g of soy sauce for 100g of ingredients. If you want to maintain the beautiful color of your food, use more light soy sauce.

Even when frozen, I was able to eat fried tofu and potatoes without any problems. The potato variety called “Yokunetaimo” is sweet and delicious ♡

Check out this article about atsuage.　👉　Deep fried tofu (atsuage) with ponzu

NUTRITION FACTS

159kcal Protein 8.2g Fat 6.7g Carb 16.5g Salt Equivalent 1.2g

INGREDIENTS (６SERVINGS)

thick fried tofu 350g
carrots 70g
3potatoes 270g
6shiitake mushrooms 100g
6green beans 50g
☆dark soy sauce 20g
☆light soy sauce 30g
☆sake 20g
☆sugar 20g
☆mirin 20g
☆water 200g

COOKING INSTRUCTIONS

① Soak the thick fried tofu in boiling water for 1 minute to remove the oil. This will help the flavors soak in more easily.

② Slice the carrots diagonally.

③ Peel the potato and cut it in half.

④ Make cuts in the shiitake mushrooms.

⑤ Wash the green beans and cut off both ends.

⑥ Set all ingredients except green beans in the pressure cooker.

⑦ Place over medium heat and when steam starts coming out, wait 1 minute and turn off the heat.

⑧ After it cools down naturally, add the green beans and bring to a boil.

By cooling it once, the flavors will blend into the ingredients.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊