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Homemade Atsuage (soft On The Inside, Crispy On The Outside) Recipe

Homemade Atsuage (Soft on the inside, crispy on the outside) Recipe
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Serving : 2
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Prepare the ingredients before making Homemade Atsuage (Soft on the inside, crispy on the outside) in your home. Then, follow these steps below to serve Homemade Atsuage (Soft on the inside, crispy on the outside) for your family or friends.

Ingredients: Homemade Atsuage (Soft on the inside, crispy on the outside)

  • 1 block Firm tofu
  • For garnishing:
  • 1 Daikon radish
  • 1 Ginger

How to Make Homemade Atsuage (Soft on the inside, crispy on the outside)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Homemade Atsuage (Soft on the inside, crispy on the outside) in your home by yourself.

    Step 1
  • In a shallow container, place a rack on the bottom, and place the firm tofu wrapped with a kitchen cloth on top. On top of the tofu, place a weight (in the photo, I placed a cup filled with 300 ml of water), and set aside to drain excess water for about 20 minutes.
  • Step 2
  • The thickness of the drained tofu should be about 3/5 it's original size. You could use paper towels instead of a kitchen cloth for the process.
  • Step 3
  • Wipe off any excess water on the surface of the tofu with a paper towel, heat the oil to 180-200°C, and deep-fry until all sides are crispy.
  • Step 4
  • Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
  • Step 5
  • Transfer to a plate, serve with condiments, and enjoy. Drizzle on kombu ponzu or soy sauce to taste.
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