Atsuage no takiawase（厚揚げの炊き合わせ）
What the kind of dish is Atsuage no takiawase??
“Takiawase” is a dish in which several ingredients are boiled separately and then neatly arranged on a plate.
This is a traditional Japanese cooking method that uses a variety of ingredients.
In traditional cooking, ingredients are seasoned separately, but in homes, they are often seasoned together. Each vegetable takes a different amount of time to cook, so cook the tougher ingredients first.
This dish combines ingredients of different shapes, making it visually beautiful.
Takiawase has been a valuable part of shojin ryori since ancient times.
Nowadays, animal products such as chicken and chikuwa are sometimes used, but since animal products were forbidden in Buddhism, soy products such as tofu were originally often used as a protein source.
The oil and umami components contained in fried tofu and thick fried tofu have the effect of masking the grassy smell and bitterness of vegetables, killing two birds with one stone.
Vegetables used in Takiawase：Seasonal vegetables are used to create dishes with a seasonal feel.
- Spring: bamboo shoots, rape blossoms, butterbur, potatoes
- Summer: winter melon, pumpkin, eggplant, okra
- Autumn: mushrooms, taro, sweet potato
- Winter: daikon radish, spinach, lotus root
Tips for making takiawase
- Light soy sauce is used to bring out the natural colors of the green beans, komatsuna, pumpkin, and butterbur.
- For takiawase, mix the seasonings in a ratio of 1 part soy sauce, 1 part mirin, and 8 parts dashi stock. This is called “happo-dashi.”
- The key is to add the seasonings after the vegetables have softened. If you add the seasonings too early, the vegetables will not cook through.
NUTRITION FACTS of Takiawase Recipe (Simmered deep fried tofu and vegetables)
TOTAL NUTRITION VALUE
- kcal
- Protein 2g
- Fat g
- Carb g
- Salt Equivalent g
Salt content is calculated assuming all seasonings are consumed.
INGREDIENTS for Takiawase Recipe (Simmered deep fried tofu and vegetables) (4 SERVINGS)
- Water 500g
- Kombu 20g
- 4 Dried shiitake mushrooms (donko) 6g
- Shiitake mushrooms after soaking in water (…about 30g)
- Atsuage (Thick fried tofu) 160g
- 2 Potatoes 180g
- Carrots 70g
- ☆Light soy sauce 36g
- ☆Mirin 30g
- ☆Sake 20g
- 4 Green beans 60g
Takiawase Recipe (Simmered deep fried tofu and vegetables) COOKING INSTRUCTIONS
- Soak the kombu and dried shiitake mushrooms in water for a few hours or overnight.
- Remove the kombu and shiitake mushrooms from the water
- Cut flower-shaped slits into the mushrooms. This step can be skipped.
- Soak the atsuage in boiling water for about a minute. This will remove excess oil from the surface and make it easier for the flavor to penetrate.
- Peel the potatoes and cut them in half. If they are too big, cut them into quarters.
- Wash and peel the carrots and cut them into bite-sized pieces.
- Wash the green beans and cut off both ends. Next, cut them into 5cm lengths.
- Put potatoes in dashi soup and heat.
- When potatoes are soft, add shiitake mushrooms, atsuage, carrots, light soy sauce, mirin, and sake.
- When the broth has reduced by half, add the green beans and turn off the heat.
- Leave it for a few hours and then reheat when ready to eat.
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