Simmered Bean Sprouts and Abura-age Fried Tofu

Enjoy a lot of sprouts with abura-age (fried tofu) in an umami-rich niboshi (dried baby Japanese anchovy) broth.

Simmered Bean Sprouts and Abura-age Fried Tofu
Photographed by Takeshi Noguchi


Recipe by
Masahiro Kasahara

Easy

Healthy

Quick

80kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2-3)

  • 1 bag bean sprouts (200 g)
  • 1 abura-age
  • 20 g niboshi
  • 3 g konbu kelp
  • [Simmering liquid]

    • 500 ml water
    • 50 ml usukuchi soy sauce
    • 50 ml mirin

Directions

1

Remove the niboshi heads and guts. Cut the abura-age lengthwise in half and then into thin strips.

2

Place the [simmering liquid] and the niboshi, konbu and abura-age in a pot and place over medium-low heat. When it comes to a boil, add the bean sprouts and bring to a boil. Turn off the heat right away.

3

Let it cool to allow the ingredients to absorb the flavor, reheat and serve.