• 1 block atsuage(thick, fried tofu)
• 2 bunches bok choy
• 1/2 clove garlic
• 1/2 knob ginger
• 1/4 stalk Japanese long onion
• 1 Tbsp sesame oil

(A) Combined Seasonings

• 1 & 1/2 Tbsp Kikkoman Soy Sauce
• 1 & 1/2 Tbsp cooking sake
• 1 tsp tobanjan
• 50 ml (1.7 fl. oz.) water

1. (1) Pour hot water on the atsuage tofu to remove excess water, then cut into 1 cm (0.4 in.) pieces.
   (2) Chop the bok choy into four parts lengthwise and thoroughly rinse off the leaves, stems and root ends.
   (3) Mince the garlic, ginger and half of the Japanese long onion. Julienne the remaining Japanese long onion into ultra-fine strips.
   (4) Mix together (A) to prepare the combined seasonings.
   (5) Place the sesame oil, garlic, ginger root and minced Japanese long onion into a fry pan and sauté until fragrant, add in the atsuage tofu and (4), braise until about half of the cooking liquids are boiled off.
   (6) In a separate pot boil water, cook the bok choy, squeeze out excess moisture and cut into easy-to-eat lengths. Add the bok choy to (5), sauté all together, and then serve in dishes topped with the finely julienned Japanese long onion.

Finely chopped garlic

(1) Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, finely chop from end to end.