Atsuage no Nimono

Carefully pour hot water over the Atsuage to remove excess oil, then gently pat dry with a paper towel. Cut the Atsuage into bite-sized pieces, approximately 2-3 cm cubes.

Grate the Fresh ginger and finely slice the Scallion for garnish.

In a small saucepan, combine the Dashi stock, Koikuchi soy sauce, Mirin, Sake, and Sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Sugar is fully dissolved.