Monday, August 22, 2022

atsuage kabayaki

Tried making atsuage kabayaki with this and some leftover kabayaki sauce.

There were only 6 pieces and they looked tiny.

I poured hot water over the atsuage then in a non-stick pan I put a little oil and heated it up.

Then I put the atsuage in and flipped it several times to heat it up.

I drizzled the sauce but I only had a teaspoon, so it wasn’t enough.

It was delicious but would’ve been better had I had at least a teaspoon more of the the sauce.

I loved this brand of atsuage, the middle was soft, not firm like most atsuage I’ve tried before.

I am going to try making this again.


Anonymous said...

Sounds ono. LOL, can make 2 course tofu dinner with this and the one jalna made.
Isn't kabayaki sauce easy to make?

K and S said...

yes kabayaki sauce is easy to make V!

Take care.

jalna said...

Kinda off topic, but I really like the script characters on the packaging.

Anonymous said...

I had bought bunch of unagi after unagi day because the prices came down a little, and also picked up a bottle of sauce before I remembered the recipes.
Did I tell you that Japan unagi is over $40 for a filet? Chinese is just under $20. Even Nico's sells the Chinese one in their market. I only see the Japan one in Nijiya, but they also sell the Chinese one too.

K and S said...

The packaging is nice Jalna!

wow $40, the Japan unagi here is about $25 but can also go higher V...

Take care you two.

KirkK said...

Looks like it turned out quite well Kat!

KirkK said...

Looks like it turned out well Kat!

K and S said...

Thanks Kirk :)

Take care.