Fuki to atsuage no nimono / Japanese butterbur and deep-fried tofu in light broth

Here is a dish that makes me wonder how atsuage can taste so soft and good... It absorbs the flavors of both broth and accompanying ingredients (fuki, in this case) over time, and releases them in your mouth as you bite in.

<Ingredients>

2 stalks fuki Japanese butterbur (2 stalks cut in half in photo)
1 atsuage deep-fried tofu

For broth
150 cc dashi
1 tbsp sake
1 tsp mirin
1/2 tsp brown sugar
2 tsp soy sauce


<Directions>
1.

Prep-boil fuki.

2.

Cut fuki into 3-4 cm.

Prep-boil atsuage, and cut into 8 triangles or squares.

3.

In a small pot, put all ingredients for broth, and start to heat.

Put atsuage in a single layer (without overlapping), place otoshibuta drop-cover directly on top, and simmer on low heat for 10 minutes.

4.

Add fuki, cover again, and continue simmering for 5 more minutes.

5.

Remove from heat, and cool.
Ready to eat after a couple of hours.

<Notes>

• For maximum tenderness, use Japanese-type deep-fried tofu, which is soft inside.
• Atsuage takes on flavor while cooling and soaking in broth. This dish tastes quite weak when just removed from heat in the last process.
• Good chilled, at room temperature or hot.
• The otoshibuta drop-cover ensures broth comes in contact with all surfaces of ingredients. If there is no lightweight cover that fits inside the pan, use parchment paper as above, or foil.
  

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