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1
Remove the tofu from the package and place on a cutting board.
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2
Sprinkle the tofu with about 1 g of salt.
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3
Cover with a paper towel.
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4
Cover the tofu, along with the paper towel, with a plastic container.
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5
Flip the cutting board over.
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6
Sprinkle this side of the tofu with another 1 g of salt.
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7
Lightly wrap it up with the paper towel.
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8
Close the lid of the plastic container and place it just like that into the microwave.
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9
The next day, there will probably be about 20 ml of water from the tofu.
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10
Discard.
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11
Wrap it up in a new paper towel and place in the refrigerator again.
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12
It should become a size smaller.
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13
Here is what it looks like in the evening.
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14
It has shrunk and become firm.
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15
There should be about 5 ml of water that was released.
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16
Discard and it's done.
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17
You can use a plastic container and paper towel, or just leave it on a tray, use whichever method is easiest for you.
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18
I was aiming for recipes that just use things sold in the area.
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19
The trick is to not use any special ingredients.
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20
Please enjoy this tofu in Chrysanthemum Chazuke, with lots of dashi stock.
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21
If you add okra it will become slippery and delicious.
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22
Miso Marinade Once the tofu has been salted, you can eat half of it and then marinate the other half in miso.
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23
You can enjoy it the next day.
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24
Homemade Atsuage.
