There were only 6 pieces and they looked tiny.
I am going to try making this again.
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.
Sounds ono. LOL, can make 2 course tofu dinner with this and the one jalna made.
ReplyDeleteIsn't kabayaki sauce easy to make?
V
yes kabayaki sauce is easy to make V!
ReplyDeleteTake care.
Kat
Kinda off topic, but I really like the script characters on the packaging.
ReplyDeleteI 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.
ReplyDeleteDid 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.
v
The packaging is nice Jalna!
ReplyDeletewow $40, the Japan unagi here is about $25 but can also go higher V...
Take care you two.
Kat
Looks like it turned out quite well Kat!
ReplyDeleteLooks like it turned out well Kat!
ReplyDeleteThanks Kirk :)
ReplyDeleteTake care.
kat