From my kitchen in Japan
If bottled mentsuyu is unavailable, mix about 50 ml water with 1/2 teaspoon Hondashi, 1 tablespoon mirin and 1 tablespoon soy sauce.
Ingredients
- Atsuage (thick fried tofu)1 piece
- Mentsuyu50 ml
- Grated ginger1 tsp
- KatsuobushiOptional topping
How to make it
- Place the atsuage in a colander and pour boiling water over it to remove excess surface oil. Pat dry and cut into pieces.
- Mix the mentsuyu with grated ginger.
- Grill or pan-sear the tofu, then pour in the ginger mentsuyu and cook briefly so the sauce coats the tofu. Top with katsuobushi if desired.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro