Moyashi to age no sattoni / bean sprouts with thin deep-fried tofu in broth
A simple, quick moyashi dish. Usuage thin deep-fried tofu gives this little dish a comforting flavor. Moyashi become soft but still hold some crispness at the end, which is a big plus for a side dish.
<Ingredients>
Large handful (150 g) moyashi bean sprouts (soybean sprouts in photo)
1 small or 1/2 large usuage thin deep-fried tofu
80 cc (slightly more than 5 tbsp) dashi
1 tbsp sake + mirin (equal parts)
2 tsp soy sauce
<Directions>
1.
Remove skinny root ends of moyashi.
Rinse well, and drain.
Prep-boil usuage, and cut into 7-8 mm wide strips.
2.
In a pot, put dashi, sake + mirin and soy sauce, and bring to boil.
Add usuage and moyashi, and cook until liquid is almost gone on medium high heat, while stirring occasionally.
<Notes>
<Ingredients>
Large handful (150 g) moyashi bean sprouts (soybean sprouts in photo)
1 small or 1/2 large usuage thin deep-fried tofu
80 cc (slightly more than 5 tbsp) dashi
1 tbsp sake + mirin (equal parts)
2 tsp soy sauce
<Directions>
1.
Remove skinny root ends of moyashi.
Rinse well, and drain.
2.
In a pot, put dashi, sake + mirin and soy sauce, and bring to boil.
<Notes>
- Removing skinny root ends of moyashi significantly improves texture in the final dish.
- Both regular moyashi and soybean moyashi work well.
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