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.
Photographed by Takeshi Noguchi
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
- 500 ml water
- 50 ml usukuchi soy sauce
- 50 ml mirin
Remove the niboshi heads and guts. Cut the abura-age lengthwise in half and then into thin strips.
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.
Let it cool to allow the ingredients to absorb the flavor, reheat and serve.