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Ingredients
- 4 Abura-age (8 squares)
- 300 ml dashi (if no dashi, put 3 g katsuobushi(in a tea bag) + 300 cc water)
- 3 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp sake
- 3 Tbsp mirin
Method
- Roll the abura-age with a rolling pin to make them easier to open.
- Cut them in half.
- Put this abura-age in boiling water for a minute to get rib of excess oil and drain well.
- Put all seasonings (except abura-age) in a pan and boil.
- Add the abura-age and simmer with a lid over low heat until a little liquid is left.
- (for 10 ~ 15 minutes)
- Turn off the heat and let cool.
