• Atsuage (thick fried tofu)1 pack
• Daikon radish2 cm
• Water150 ml
• Cornstarch slurryto taste
• Green onion, mincedto taste
• ★Japanese dashi stock powder1 tsp
• ★Mirin1 tbsp
• ★Soy sauce1 tbsp

1. 1

   Pour 150 ml of water and 1 tsp of dashi stock powder into a pot and bring to a boil over medium heat.

2. 2

   Add 1 tbsp mirin and 1 tbsp soy sauce, then place 1 pack of atsuage into the pot and simmer for about 3 minutes.

3. 3

   Remove from heat and grate 2 cm of daikon radish directly into the pot. Flip the atsuage and return to heat, simmering for about 2 minutes.

4. 4

   Remove from heat and slowly drizzle in the cornstarch slurry to thicken the sauce. Return to heat to achieve the desired consistency.

5. 5

   Transfer the cooked atsuage and broth to a serving dish and top with minced green onion to finish.

6. 6

   If using a small pot, the cooking will be smoother since you're working with a small amount of seasoning.

Using a smaller pot makes the cooking process smoother since the seasoning quantities are modest.

• Calories140 kcal
• Protein8 g
• Fat8 g
• Carbs9 g
• Sodium1.1 g