Quick Simmered Spinach and Fried Tofu

Name: Quick Simmered Spinach and Fried Tofu (Horenso to Atsuage no Nibitashi)
Cuisine: Japanese
Ingredients: 1 atsuage (fried tofu), or 2 abura-age (fried thin tofu) sheets; 1 atsuage (fried tofu), or 2 abura-age (fried thin tofu) sheets; 1 atsuage (fried tofu), or 2 abura-age (fried thin tofu) sheets; 2 tablespoons vegetable oil; 14 ounces (1 large bunch) spinach or mustard greens; 14 ounces (1 large bunch) spinach or mustard greens; 1½ cups dashi (fish stock); 1½ cups dashi (fish stock); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); ½ teaspoon salt; Shichimi togarashi (seven-spice powder); Shichimi togarashi (seven-spice powder)

Horenso to Atsuage no Nibitashi

Preparation info

Yields
2
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is very much a home-style dish, such as your mother would make if you were raised in Japan. Each household is proud of the unique flavor of its version. You may replace the atsuage, fried tofu, with shelled clams or crisp cooked bacon, and the spinach with mustard greens.

Ingredients

1 atsuage (fried tofu), or 2 abura-age (fried thin tofu) sheets
2 tablespoons ve

Asia
Japan
Side dish
Fish course
Pescatarian

Method

If you are using atsuage, cut it in half horizontally, making two thin rectangular slices. In a skillet, heat the vegetable oil, and cook the fried tofu, turning it once, until both sides are golden.

If you are using abura-age, do not half it or fry it. Instead rinse it with boiling water. Cut the atsuage or abura-age into ¼-inch-wide crosswise strips.