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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, homemade atsuage (soft on the inside, crispy on the outside). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Atsuage (Soft on the inside, crispy on the outside) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Homemade Atsuage (Soft on the inside, crispy on the outside) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have homemade atsuage (soft on the inside, crispy on the outside) using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Homemade Atsuage (Soft on the inside, crispy on the outside):

1. Get 1 block Firm tofu
2. Make ready For garnishing:
3. Make ready 1 Daikon radish
4. Prepare 1 Ginger

Instructions to make Homemade Atsuage (Soft on the inside, crispy on the outside):

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.
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.
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.
4. Once the atsuage is golden brown, transfer to a rack to drain excess oil and let it cool.
5. Transfer to a plate, serve with condiments, and enjoy. Drizzle on kombu ponzu or soy sauce to taste.

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