Simmered Atsuage (Thick Fried Tofu) and Chicken

• 200 grams Atsuage
• 1 Chicken thigh
• 1 Katakuriko
• 1 packages Shimeji mushrooms
• 4 tbsp Soy sauce
• 500 ml Water
• 3 tbsp each Sake, Mirin
• 2 tbsp Sugar
• 1 tsp Dashi stock granules
• 1/2 thumbtip-sized knob Ginger (cut into strips)

1. Cut the chicken and atsuage into bite-size pieces and dust with a generous amount of katakuriko.
2. Cut off the stems of the mushrooms and separate the mushrooms with your hands.
3. Add 3 tablespoons of vegetable oil to a frying pan.
4. Cook the atsuage and chicken from Step 1 over high heat.
5. When everything is fragrant and browned, keep the heat on high and pour the soy sauce in from the edge of the pan.
6. Leave it alone for about 10 seconds.
7. Then add the ingredients and the shimeji mushrooms.
8. When it comes to a boil, stir from time to time.
9. Simmer over medium heat for 7 or 8 minutes.
10. All done.
11. Tip: After adding the soy sauce, you want to cook until you hear a sizzling sound.
12. Be careful not to burn the atsuage.

atsuage, chicken thigh, katakuriko, mushrooms, soy sauce, sugar, granules, ginger

Taken from cookpad.com/us/recipes/155963-simmered-atsuage-thick-fried-tofu-and-chicken (may not work)