A Quick Side Dish! Stewed Fried Tofu and Mizuna

1. 1

   Chop the mizuna and aburaage.

2. 2

   Cut the mizuna into 3-4 cm pieces, and the aburaage into strips.

3. 3

   Dry-fry the aburaage in a frying pan.

4. 4

   You don't need to use any oil, but as the aburaage will burn easily, make sure to cook it over low heat!

5. 5

   Once the aburaage has browned a little, add the mizuna and mix it in.

6. 6

   Add the water, sake and dashi stock granules.

7. 7

   When the mizuna becomes tender, pour in the soy sauce at the very end and the dish is finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.