Atsu Age
あつあげ, 厚揚げ
Shallow-fried Tōfu or bean curd
Apparently not an essential ingredient but something you'll miss if there isn’t in a dish like Oden! Looking like Tōfu but not so silky or slippery, with a little resemblance to Abura Age, or possibly called a hybrid of both, Atsu Age is made from the first with its four surfaces shallow-fried. Probably because it’s not well-done like the latter, its another name is Nama Age (Nama: raw or half-done). Enjoy its juicy spongy texture together with a deep sugar and Shōyu or Miso soup.
Cooked Atsu Age as Nimono.
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Baked Atsu Age with Shōyu and grated ginger.
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Cooked Atsu Age as Nimono.
Baked Atsu Age with Shōyu and grated ginger.
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