Awa Fu Age Ni Recipe

Hayato Menu

1. 1

   If using dried shiitake, rehydrate in warm water for 20 minutes, then slice into thin ribbons or quarters.

2. 2

   In a medium pot, combine the dashi stock, soy sauce, mirin, sugar, and sake. Bring to a gentle simmer and stir until the sugar dissolves.

3. 3

   Add sliced konnyaku and carrot to the simmering broth. Simmer for about 5 minutes to start softening the vegetables and to let flavors meld.

4. 4

   Carefully add abura-age slices to the broth. Simmer gently for 8–10 minutes, turning once or twice so both sides absorb the braising liquid.

5. 5

   Add shiitake mushrooms to the pot and simmer for an additional 5 minutes, until all ingredients are tender and the flavors are well incorporated.

6. 6

   Taste the braising liquid and adjust with a touch more soy sauce or a pinch of sugar if desired to balance sweetness and saltiness.

7. 7

   Remove from heat. Transfer to a serving bowl or plates. Garnish with green onions and a sprinkle of sesame seeds. Offer chili flakes on the side for those who like a subtle kick.