Japanese Food

There is nothing unusual about this nimono (simmered dish), except that it was made by my wife. The main ingredients were konnyaku, atsu age (thick deep-fried tofu), and leafy vegetable. I didn’t bother to ask her how she made it, but if you ever want to make a dish like this, I would suggest using a 8:1:1 ratio for dashi, mirin, and soy sauce.

This particular atsu age contains slices of shiitake mushrooms.

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