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Sep. 15, Fri. 2017

Rika's TOKYO CUISINE

Simmered Spinach and Atsuage Tofu

Hourensou to atsuage no nimono

  • Vegetables
  • Beans&Tofu

Difficulty

Ingredients (Serves 2)

1/3 bunch fresh spinach
1/2 piece atsuage tofu

240 ml dashi
30 ml usukuchi soy sauce
30 ml mirin
grated ginger to taste

Directions

  1. 1. In a pot, combine 8 parts dashi with 1 part each usukuchi soy sauce and mirin, then heat.

  2. 2. Cut the atsuage tofu into slices 1 cm thick and add to the pot.

  3. 3. Cut the spinach into pieces 5 cm long and add to the pot.

  4. 4. When it comes just to a simmer, remove the pot from heat and let sit for a moment. Transfer to a serving dish, then garnish with grated ginger and serve.