Age no negi-shoga ae / thin deep-fried tofu with green onion and ginger
Originally introduced by a reader in a magazine as her grandmother's recipe. While I was more interested in Western-origin food back in college, this became one of the regular side dishes I kept in the fridge in my tiny apartment.
<Ingredients>
6 small or 3 large usuage thin deep-fried tofu
1 green onion
1 knob ginger
2 tsp sake
2 tsp soy sauce
<Directions>
1.
Prep-boil usuage, and cut into 1-cm wide strips.
Finely chop green onion and ginger.
2.
Microwave sake for 10 seconds to get rid of alcohol.
3.
In a bowl, put usuage, green onion and ginger.
Pour sake and soy sauce, and mix well.
Ready to eat, but best after at least 30 minutes when flavors have blended together.
<Notes>
<Ingredients>
6 small or 3 large usuage thin deep-fried tofu
1 green onion
1 knob ginger
2 tsp sake
2 tsp soy sauce
<Directions>
1.
Prep-boil usuage, and cut into 1-cm wide strips.
Finely chop green onion and ginger.
2.
Microwave sake for 10 seconds to get rid of alcohol.
3.
In a bowl, put usuage, green onion and ginger.
Pour sake and soy sauce, and mix well.
<Notes>
- Getting rid of oil in usuage through prep-boiling is the key. Boil it until soft, for several minutes.
- It keeps in the fridge for several days.
- The original recipe might have included bonito flakes added at the very end.
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