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Whether you are a college student simply beginning your very own cooking experiments or a seasoned chef with several dinner celebrations under your belt, there is constantly something new to find out about cooking. We hope these Shirataki & Atsu-age (Deep Fried Tofu) recipe and tips can help you in your kitchen tonight, as well as get used to incredible home-cooked dishes.

Provide Shirataki (OR Itokonnyaku) *400 to 500g.
You need Atsu-age (Deep Fried Tofu).
Use small piece Ginger *sliced into fine strips.
Provide Dashi *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder.
Provide Mirin.
You need Sugar.
You need Soy Sauce.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you begin cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

Rinse Shirataki (it has a strong smell), drain well, and cut about 5cm in length. Cut Atsu-age (Fried Tofu) into bite size pieces..
Place all ingredients in a saucepan and cook until sauce is almost gone..

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