Japanese cuisine · Salads & Mezze

Atsuage no Shoga Joyu

Thick deep-fried tofu grilled crisp, topped with grated ginger, soy sauce and plenty of leek greens.

Ingredients · for 4 servings

• 400 g atsuage (thick deep-fried tofu, or substitute 400 g firm tofu)
• 1 piece ginger (4 cm)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 3 spring onions
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Pat the atsuage dry with paper towel and cut into 2 cm thick bars; if using substitute tofu, press it under weight for 20 min. first.
2. Peel and finely grate the ginger, cut the spring onions into thin rings and set the green ends aside.
3. Mix soy sauce with mirin and sesame oil and bring to a boil for 1 min. in a small pot so the mirin loses its harshness.
4. Preheat the oven grill to the highest setting and grill the tofu pieces on a rack for 6-8 min., turning once, until the surface is golden brown and slightly blistered all over.
5. Place the hot pieces in a shallow dish and immediately pour over the warm soy sauce so it soaks in.
6. Top with the grated ginger, spring onion rings and sesame seeds and serve immediately, hot, while the crust is still crisp.