In Japan there is loads of varaiety of soya-bean product.  Fresh one is ‘beancard‘. Thin deep-fried bean card is ‘abura-age’. Fat bean card is ‘atsu-age’. Complicated?

I love simple fresh beancard the best. But for simmering beancard can’t keep shape. Atsu-age can.

Chikuzen-ni   Fried and simmerd veges

Keep dried shitake-mushroom and konbu-kelp in water over night in fridge.

Cut root veges like carrot, white raddish, lotus root. Blanch Konjak and tear by hand. Take out side lines of sweet bean. Cook quail eggs. Cut Atsu-age into small triangle.

Cut konbu-kelp in thin pieces.

Put atsu-age (deep fried side under) in non-stick pan. Heat over medium flame. Fry both side. When oil will come out from atsu-age, take them out.

Add veges and konjak. If oil is not enough, add sesame oil.

When oil cover the veges, add dried mushroom water and kelp. Add water until just cover the ingredients.

When boiling up, add Mirin, Sake and soy sauce and eggs and atsu-age. Cover by waxed paper (cut the center) and lower the flame.

When ingredients are cooked and soup are nearly absorbed, add sweet pea.

Serve in a bowl.

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Don’t eat up in the day. When it’s cool down, taste goes into more. Next day it’s so nice.

Waiting often has worth, right?

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