How to Cook Perfect Homemade Atsuage Soft on the inside crispy on the outside

Without fail recipe ultimate Homemade Atsuage (Soft on the inside, crispy on the outside) easy, fast, practical.

Good Evening every body, at this time you get present recipe Homemade Atsuage (Soft on the inside, crispy on the outside) with 4 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 4 ingredients and 5 stages of easy cooking Homemade Atsuage (Soft on the inside, crispy on the outside).

Ingredients for Homemade Atsuage (Soft on the inside, crispy on the outside)

1. Prepare : Firm tofu.

2. Needed : For garnishing:.

3. Needed : Daikon radish.

4. Prepare : Ginger.

If all ingredients Homemade Atsuage (Soft on the inside, crispy on the outside) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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